also: しんとうふ
tofu made from freshly harvested soybeans
Refers to tofu produced using newly harvested soybeans, often associated with a fresher, sweeter taste and seasonal availability.
In autumn, shin-dōfu starts appearing in stores.
Shin-dōfu has a noticeably sweeter soybean flavor.
Standard kanji spelling; the reading しんどうふ is the most common pronunciation.
Alternate reading; less common but recognized.
Compound of 新 (shin, 'new, fresh') and 豆腐 (tōfu, 'tofu'). The term likely arose to distinguish tofu made from the season's first soybeans from regular tofu.