Japanese Tofu Varieties Beyond Silken and Firm

Japan — tofu introduced from China 8th century; Japanese tofu culture developed distinctive regional forms over centuries; Kyoto and Nara remain centres of artisanal tofu production

While silken (kinugoshi) and firm (momen) tofu are the internationally known categories, Japanese tofu culture encompasses a far broader spectrum. Key varieties: (1) Yose-dofu (寄せ豆腐) — freshly made tofu before pressing and setting, served still warm in the wooden box it was made in; a revelation of fresh soy sweetness available only at quality tofu shops. (2) Oboro-dofu (おぼろ豆腐) — 'cloudy tofu,' a soft, slightly unset curd with visible grain, similar to ricotta in texture; eaten cold with dashi, shoyu, and ginger. (3) Kori-dofu (高野豆腐, freeze-dried tofu) — tofu dried at altitude in mountain cold, producing an intensely flavoured, sponge-like product that absorbs braising liquids completely; a Koya-san specialty used in shōjin ryōri and simmered dishes. (4) Ganmodoki (がんもどき, tofu fritters) — mashed tofu mixed with vegetables and deep-fried into patties; braised in dashi they absorb the surrounding liquid completely. (5) Yuba (湯葉) — the skin that forms on the surface of heating soy milk, lifted off in sheets; Kyoto specialty eaten fresh (nama yuba) or dried.

Fresh yose-dofu: sweet, clean, mild soy milk character; oboro: slightly more grain, fresh; kori-dofu: concentrated, slightly nutty, a sponge for braising liquid; ganmodoki: the flavour of the braising medium absorbed entirely