[Established in 1862] Traditional mapo tofu born in Chengdu, Sichuan Province. The tofu that is the lifeblood of mapo tofu is made with domestic whole soybeans and natural nigari, which have a strong soy flavor that stands up to the rich taste of mapo tofu. ◎ The spice used is Sichuan peppercorns, which have a refreshing aroma and a tingling spiciness that numbs the tongue, and the key to the flavor is a blend of the highest quality aged Pi Shen Doubanjiang and young Doubanjiang, which has a beautiful red color. ◎ Mapo tofu is delicious as it is, but we also serve it with plumply cooked domestic rice!