The "purest" soybean aroma ever: 76-year-old master revives mud volcano tofu!

▲A seemingly simple bowl of tofu carries profound significance in terms of cultural heritage and a steadfast commitment to traditional craftsmanship.

Reported and photographed by Chen Tzu-yin, Hualien

The familiar yet unfamiliar term "mud volcano tofu" refers to a tofu-making technique that was nearly lost to time but has been revived in Luoshan Village, Hualien. When visiting here, this signature local delicacy is an absolute must-try—but even more captivating is the harmonious relationship between the local farmers and nature, along with their dedication to food.

"So delicious!" Everyone couldn't help but exclaim after tasting the richly aromatic soy milk. In the cool mountain air of Luoshan, Hualien, Mr. Lin Yunzhi, the host, greets visitors with freshly ground organic soy milk from his own fields. The soy milk here contains no added lime—just smooth, rich, and naturally flavorful goodness.


▲Enjoying the experience of grinding soy milk, with an elderly lady helping to add the “brine” from the mud volcano.


▲%疾患邮?业亩菇??凶挪豢伤家榈拇烤蛔涛叮?私饽嗷鹕蕉垢?泊诱馔攵菇??肌＜/strong>



The highlight of the visit to the "Nature Experience Farmhouse" is the unique local "mud volcano tofu" experience, where the host family explains how tofu is made using "mud volcano water" while guiding visitors through the process. Lin Yunzhi says, "This long-lost craft is something I grew up watching. With the declining local population and increased mechanization, this skill was almost forgotten. I felt it was important to let people know about this natural and healthy tofu-making technique and the heritage behind it, so I decided to open it up for visitors to experience."

 
▲Left & Right: Continuously stir after adding the mud volcano “brine,” wait for bubbles to form, then repeat the process.

 
▲Left: The soybean residue begins to take shape—this is an important step in tofu-making. Right: First, drain the water from the soybean residue.

  
▲Left: Place the soybean residue into the mold. Right: Press out the water, but be gentle—too much pressure will make the tofu too dry and affect its texture.


▲The tofu is done—can’t wait to try it!

This "homemade" tofu definitely tastes different. Beyond the novelty and fun, you’ll discover its firm, smooth texture and the incredibly pure taste of soybeans—it’s truly delicious. The reason lies in the early discovery that the “brine” from Luoshan’s mud volcano could replace gypsum in making tofu. Using the most natural, unprocessed ingredients, this mud volcano tofu stands apart, which is why Mr. Lin Yunzhi chose to stay in these mountains and teach visitors about “mud volcano tofu.”


▲After trying the plain version, add some soy sauce paste and wasabi—it's incredibly tasty!


▲Mr. Lin Yunzhi understands how rare and valuable this tofu-making skill is, so he opened it up for visitors in his hometown, generously teaching everyone how to make the most delicious mud volcano tofu.

[Store Information]
Luoshan Nature Experience Homestead
Address: No. 58, Lane 12, Luoshan Village, Fuli Township, Hualien County
Phone: (03) 8821-352 (Mud Volcano Tofu Experience Mini Module for 4–8 people: NT$1,000; Large Module for around 35 people: NT$3,000. Reservations required one day in advance as the soybeans need to be soaked beforehand.)