This is a tofu corner of a local grocery store near my house. The whole shelf is filled with various kinds of tofu ! Tofu is getting more and more popular around the world but I think Japan is the only country where you can choose from variety like this. The price could be from 30p to $5 per pack and the differences in price come from the ingredients used. Tofu made of brand soy beans and brand water tend to be rather expensive as you can imagine.
There are 2 kinds of fresh tofu and 3 kinds of processed tofu that we eat on daily basis.
1. kinugoshi-dofu 絹ごし豆腐
Kinu means silk and as the name suggests, it's soft and silky. It's undrained, unprocessed tofu produced by adding coagulator called nigari to soy milk.
2. momen-dofu 木綿豆腐
Momen means cotton. It's firmer than kinugoshi and has rougher texture because it's pressed to drain. Although it is
processed, this is count as fresh tofu.
We simply choose kinu or momen depending on one's preference. The most classic and popular, and also the simplest way to eat these is hiya-yakko, chilled tofu. You put one or two condiments called yakumi such as grated ginger and chopped green onion on chilled tofu cut into blocks, pour a little soy sauce, and eat. My favorite variation is, chilled momen-dofu + chopped tomato and myoga Japanese ginger + salt and sesame oil. This is perfect for summer as tomatoes and myoga are in season and I often choose this for one of the side dishes at TOKYO KICHEN.
I will write about 3 kinds of processed tofu tomorrow so be around !
Hi ! I'm Yoshimi. Here are some updates on TOKYO KITCHEN, Japanese food, Asakusa, Tokyo and more.