Abstract
The label wording used on tofu throughout Japan contained many references to 'soybean', 'nigari', 'taste and flavor'and 'production'and few to 'safety', 'freshness', 'tofu dish'and 'anti-foaming agent'. On a regional basis, many references were made to 'soybean' and 'nigari' in the Shikoku district and few in the Okinawa district. Many references were made to 'production'in the Okinawa and Kinki districts and few in the Hokkaido and Tohoku districts. In respect of the accompanying description, soybean without agricultural chemicals, domestically produced soybean and soybean named after its production area appeared many times. Nigari itself and nigari as an area mame were commonly used, water was described by its extraction area 'hand-made' was used to define the production method, 'umami', 'flavor', 'plenty of body' and 'sweetness'were used for the taste and flavor, and' firm'and 'smooth' were used to describe the texture.
