Mine is KSS.
Take dry soy beans (on the left on the photo, the others are roasted).
Rinse and soak them overnight (or over-day).
Change the water and grind in a blender or with a hand-mixer, let sit 10 minutes, grind again.
Bring everything to boil, cook a little.
Separate the grounds and the milk. I use a very thin sieve and after I pass the milk through a metallic coffee filter.
The grounds are okara. I want to keep them (that’s why I cooked everything). Because I can make u-no-hana and even diet cookies…
The liquid is your tonyu. I don’t want to say “soy milk” because in the countries of most readers you can buy a drink sold as “soy milk” and it is not this. It is tonyu + water + sweeteners + vanilla + whatever. A different product.
It’s with tonyu only that can make tofu :
Well here is a street-stand classic, the tofu shops sell it sometimes at the market :
kurogoma tonyu (black sesame soy milk)
-2/3 glass of fresh soy milk + 1/3 glass of water
-0 to 1 ts of honey/syrup, as you like
-1 tbs of black nerigoma (sesame butter, tahini)
Mix in the blender, or whisk well. Serve fresh.
I always see black sesame, but that can be good with other colors or other nut butters.