Tofu, salted and fermented (fuyu)
Whole food · Legumes and Legume Products
Photo: Wikipedia
Fuyu is a soft, custard-like Japanese tofu that is brined in salt and fermented, giving it a distinct, savory umami flavor and a delicate, jiggly texture that melts in your mouth. It's a protein-rich food with a notable fat content, making it more satisfying than regular tofu. Its fermentation process also creates unique compounds that contribute to its complex taste.
Calorie split: 28% protein · 14% carbs · 58% fat
↓ Full nutrition💚 Why it's loved
People cherish fuyu for its luxuriously silky, almost pudding-like texture and its deep, salty-savory flavor that serves as a perfect canvas for toppings. It's a beloved staple in Japanese cuisine, often enjoyed simply with a dash of soy sauce and grated ginger, embodying the concept of 'shun' (seasonal, peak freshness).
⚠️ Watch-outs & how to enjoy it better
Its high sodium content from the brining process is a primary concern, making it unsuitable for low-sodium diets without rinsing. The fermentation can also produce a strong, pungent aroma and flavor that some find overpowering. To mitigate sodium, you can gently rinse the tofu under cold water before serving or pair it with low-sodium condiments and plenty of unsalted rice or vegetables.
Key benefits
- Excellent source of plant-based protein (nearly 9g per 100g).
- Provides a good source of healthy fats and calories for energy.
- Contains beneficial probiotics from natural fermentation.
- Rich in minerals like calcium and manganese from the soybeans.
- Offers a unique, savory umami flavor without added MSG.
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The name 'fuyu' (腐乳) literally means 'rotten milk' or 'fermented milk' in Chinese, a reference to its soft, curd-like texture resembling dairy, though it is entirely plant-based.
Full nutrition (USDA data · scales with serving)
| Water | 70.0 g |
| Energy | 116 kcal |
| Energy | 484 kj |
| Protein | 8.9 g |
| Total lipid (fat) | 8.0 g |
| Ash | 8.7 g |
| Carbohydrate, by difference | 4.4 g |
| Calcium, Ca | 46.0 mg |
| Iron, Fe | 2.0 mg |
| Magnesium, Mg | 52.0 mg |
| Phosphorus, P | 73.0 mg |
| Potassium, K | 75.0 mg |
| Sodium, Na | 2873 mg |
| Zinc, Zn | 1.6 mg |
| Copper, Cu | 0.38 mg |
| Manganese, Mn | 1.2 mg |
| Selenium, Se | 17.3 ug |
| Vitamin C, total ascorbic acid | 0.20 mg |
| Thiamin | 0.16 mg |
| Riboflavin | 0.10 mg |
| Niacin | 0.38 mg |
| Pantothenic acid | 0.13 mg |
| Vitamin B-6 | 0.09 mg |
| Folate, total | 29.0 ug |
| Folic acid | 0.00 ug |
| Folate, food | 29.0 ug |
| Folate, DFE | 29.0 ug |
| Vitamin B-12 | 0.00 ug |
| Vitamin A, RAE | 0.00 ug |
| Retinol | 0.00 ug |
| Vitamin A, IU | 0.00 iu |
| Vitamin D (D2 + D3), International Units | 0.00 iu |
| Vitamin D (D2 + D3) | 0.00 ug |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 1.2 g |
| SFA 14:0 | 0.02 g |
| SFA 16:0 | 0.85 g |
| SFA 18:0 | 0.29 g |
| Fatty acids, total monounsaturated | 1.8 g |
| MUFA 16:1 | 0.02 g |
| MUFA 18:1 | 1.7 g |
| Fatty acids, total polyunsaturated | 4.5 g |
| PUFA 18:2 | 4.0 g |
| PUFA 18:3 | 0.53 g |
| Fatty acids, total trans | 0.00 g |
| Cholesterol | 0.00 mg |
Amino acid profile (per 100g)
| Tryptophan | 0.13 g |
| Threonine | 0.33 g |
| Isoleucine | 0.40 g |
| Leucine | 0.62 g |
| Lysine | 0.54 g |
| Methionine | 0.10 g |
| Cystine | 0.11 g |
| Phenylalanine | 0.40 g |
| Tyrosine | 0.27 g |
| Valine | 0.41 g |
| Arginine | 0.54 g |
| Histidine | 0.24 g |
| Alanine | 0.33 g |
| Aspartic acid | 0.90 g |
| Glutamic acid | 1.4 g |
| Glycine | 0.32 g |
| Proline | 0.44 g |
| Serine | 0.38 g |
FAQ
How is fuyu different from regular tofu?
Fuyu is a fermented, salt-brined tofu with a much softer, custard-like texture and a pronounced savory, umami flavor. Regular tofu is unfermented and has a milder taste and firmer texture.
Can I eat fuyu straight from the package?
Yes, it's fully cooked and ready to eat. It's traditionally served chilled, often with simple toppings like soy sauce, grated ginger, or bonito flakes.
Is fuyu a good source of probiotics?
Yes, as a fermented food, it contains beneficial bacteria from the fermentation process, which may support gut health, similar to other fermented foods like yogurt or kimchi.
Nutrient density (calculated · NRF9.3)
Nutrient Rich Foods index: beneficial nutrients (protein, fiber, vitamins, minerals) minus saturated fat, added sugar & sodium, per 100 kcal.
NRF9.3 index — Fulgoni, Keast & Drewnowski, 2009. Computed from USDA nutrients.
Weight-loss friendliness (composite index)
Energy density 1.16 kcal/g · 31% calories from protein · 0.0 g fiber · 0.0 g sugar per 100 g.
Composite of energy density (Rolls et al., 1999), protein & fiber satiety, minus sugar. A calculated heuristic — ranks satiety-per-calorie, not a clinical measure.
Dietary load (calculated from USDA values)
Potential renal acid load. Positive = acid-forming, negative = alkaline-forming.
Sodium-to-potassium ratio: 38.31 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.