Koya tofu sales have been strong since spring. The growing awareness of its health benefits, together with the release of research findings by the National Federation of Frozen Tofu Manufacturers’ Cooperatives, is said to have supported efforts to promote its functional benefits.
Koya tofu, a freeze-dried tofu product with a history of approximately 800 years, has seen sales recover since spring after demand stagnated in recent years. The growing awareness of its health benefits has been cited as a factor, while the release of research findings on its appetite-suppressing effects has heightened consumer interest.
The National Federation of Frozen Tofu Manufacturers’ Cooperatives (全凍連) released research findings on appetite-suppressing effects in May, increasing media exposure. This helped spread awareness of the product’s functional benefits and contributed to strong sales.
Kinoshita Hirotaka (木下博隆), chairman of 全凍連, cited the growing focus on health as a factor and indicated that the organization plans to continue researching and verifying the product’s functional benefits and disseminating information.
More than 90% of koya tofu is currently reportedly produced in Nagano Prefecture, maintaining its position as a regional specialty. In 2025–2026, winning menus from bread recipe contests were reported, highlighting the expansion of product offerings.
旭松食品 extended shelf life by switching its raw material to high-oleic-acid soybeans. It aims to switch all koya tofu products to the same soybean variety by 2030. Low-priced products such as “Hitokuchi-san” from みすずコーポレーション are reportedly performing well, while adoption in school meals is also expanding. 信濃雪 is receiving more orders, mainly for school meals, while rising raw material costs remain a challenge.