父と、娘とその夫がつくる、健やかでおいしい物語
戦後間もない1945年に丸亀市で創業し、1995年に宇多津に工場と店を移した有限会社久保食品。「くぼさんのとうふ」の名前で親しまれ、80年近く豆腐をつくり続けています。その特長は、二代目社長の久保隆則さんから始まった、材料と製法の安心安全への徹底したこだわりです。全国を探し歩いた特別栽培の大豆を原料に、完全天日干し天然にがりを使って豆腐を製造。油揚げや厚揚げは、昔ながらの圧搾製法の油を求めた結果、高級な天麩羅店でも用いられる「九鬼」のごま油で揚げています。
A Family’s Journey in Creating Wholesome and Delicious Food
Founded in 1945 in Marugame City, Kubo Foods Co., Ltd. relocated its factory and store to Utazu in 1995. Known affectionately as “Kubosan no Tofu,” the company has been producing tofu for nearly 80 years.
What sets it apart is the dedication of its second-generation president, Takanori Kubo, to ensuring the highest safety and quality in both ingredients and production methods. He personally sourced specialty-grown soybeans from across Japan and insisted on using completely sun-dried natural nigari (a coagulant for tofu). Their deep-fried tofu products, such as aburaage and atsuage, are made using traditional pressed sesame oil from Kuki, a brand even high-end tempura restaurants trust.
二代目社長の久保隆則さんは、奇形の猿が多く生まれた原因が餌とみられるという報道に衝撃を受け、「食べることは生きること」をモットーに、国産大豆で添加物を使わない豆腐づくりに取り組み始めた
Takanori Kubo was deeply moved by reports linking diet to health issues—such as findings that malformed monkeys were being born due to contaminated food. This revelation led him to embrace the philosophy:
“Eating is Living.”From that moment, he committed himself to crafting additive-free tofu made from domestically sourced soybeans.
四国水族館そばのショップでは、豆腐に加え、スイーツ、ジェラート、お惣菜、さまざまなこだわり食材に自然派ワインも販売しています。ここを営むのは、隆則さんの娘である清水奈々さんと夫の雅和さん。2011年にスイーツ事業部「soicceria (ソイチェリア)」を立ち上げ、お菓子などの加工品をつくって店頭に立ち、販売も担当します。
soicceria: Where Tofu Meets Sweets and More
Located near Shikoku Aquarium, the Kubosan no Tofu shop offers not only tofu but also sweets, gelato, deli items, carefully selected natural ingredients, and organic wines. The store is run by Takanori’s daughter, Nana Shimizu, and her husband, Masakazu.
In 2011, Nana and Masakazu launched the sweets division, soicceria, creating an array of tofu-based desserts and processed foods. They not only develop these products but also stand at the store, personally interacting with customers and sharing their philosophy of healthy eating.
奈々さんに、がんもどき、ひじき煮、にキヌアのサラダを盛り付けてもらった。おいしそう。体によさそう
Nana plated ganmodoki, simmered hijiki, and quinoa salad. It looks delicious and healthy.
ケーキやタルト、お惣菜ならコロッケや大豆入りひじきの煮物など、奈々さんのつくるものの多くは、大豆、おから、豆腐などを中心に植物由来の食材を使用したプラントベースと呼ばれるものです。夫の雅和さんが製造を担当するジェラートは、動物性食材だけでなく、8大アレルゲンも使っていません。食の健やかさを追求すると、素材そのものが持つおいしさが際立ち、食べ心地は軽やか。「年齢も、アレルギーの有無も関係なく、みんなでシェアできるものがいい」という考え方で、老若男女を笑顔にしています。
Plant-Based Goodness for Everyone
Many of Nana’s creations—such as cakes, tarts, croquettes, and hijiki stews with soybeans—are based on plant-derived ingredients, making them plant-based and inclusive.
Meanwhile, Masakazu, a gelato artisan, takes this approach even further. His gelato is not only free from animal products but also avoids all eight major allergens, making it safe for a wide range of dietary needs. Their philosophy is simple:
“Food should be something everyone, regardless of age or allergies, can enjoy together.”
6種類のジェラートの中には、季節ごとの果物や野菜を使ったものも。甘酒のジェラートは砂糖不使用
Among their six gelato flavors, some feature seasonal fruits and vegetables. One standout is their amazake gelato, which is made without sugar—highlighting the natural sweetness of fermented rice.
健康的な食材と油を使っているので、揚げものもサクッとさっぱり。ぜひ温め直してから食べてみて
Even their fried foods, such as croquettes, are prepared with high-quality oils, resulting in a light and crispy texture. They recommend reheating them before serving for the best experience.
ところで、若い頃の奈々さんは多様な世界を見てみたいと、高校卒業後、長く香川県を離れていました。沖縄、京都、兵庫に住み、飲食店のホールサービスと調理の経験を積んで行く中で、ソムリエの雅和さんと出会って結婚。イタリアのナポリに旅した時、現地の人が自分の住む土地の伝統や食に、過剰なほどの自負がある姿に心打たれ「香川に戻ろう。豆腐に向き合ってみよう」と決心したのだそうです。
A Journey Back to Kagawa—Inspired by Italian Passion
Nana once sought to explore the world beyond Kagawa. After high school, she lived in Okinawa, Kyoto, and Hyogo, gaining experience in restaurant service and cooking. During this time, she met Masakazu, a sommelier, and they eventually married.
A turning point came during their trip to Naples, Italy. Nana was deeply inspired by how the locals had immense pride in their land, traditions, and cuisine. Seeing this passion firsthand, she decided:
“Let’s return to Kagawa and dedicate ourselves to tofu.”
雅和さんがセレクトした、ブドウの育成にも醸造法にもこだわった自然派ワインを取り扱う
Now, Masakazu carefully selects natural wines that align with the family’s philosophy—wines made with thoughtful cultivation and traditional winemaking techniques.
気づけば導かれるように父の背中を追っていた奈々さんと、義父のつくる豆腐と食の哲学が大好きな雅和さんが加わり、久保さん一家の健やかでおいしいものつくる物語はぐっと広がりと豊かさを増しました。「キッチンとカウンター席を設けて、お話しながら料理を食べてもらえる店にするのが目標。食べる事がいかに大切か、おいしさにのせて伝えたい」と奈々さん。最近はsoicceria主催の活動として、近所の子どもたちを引き連れお隣の坂出市沙弥島でビーチコーミングも始めました。人も海も地球も、健康にずっと仲良く。奈々さんの描くそんな未来図に「賛成」と手を挙げずにいらせません。
A Family’s Vision for the Future
Looking back, Nana realizes that she has naturally followed in her father’s footsteps, while Masakazu has grown to love both the tofu and the food philosophy of his father-in-law. Together, they have expanded the Kubo family’s story into one that is richer and more meaningful than ever.
Their next goal?
“We want to create a space with an open kitchen and counter seating, where people can enjoy our food while we share stories about the importance of what we eat.”
They have also started community activities through soicceria, such as beachcombing outings with local children in nearby Shamijima, Sakaide City—teaching them about nature, sustainability, and healthy living.
Their vision is clear:
A future where people, the ocean, and the planet stay healthy and connected.
And who wouldn’t want to raise their hand in agreement?
