Made from soybeans, tofu is rich in high-grade protein. It also has no cholesterol and is easily digestible. Tofu varieties include "cotton" and "silk," firm and soft, respectively. Tofu is stored in water and should be thoroughly drained just before cooking. Changing the water daily will keep it fresh longer. In addition to being served chilled, tofu appears in soups, nabe (refers to a variety of communal one-pot meals), simmered and deep-fried dishes.