Tofu Varieties and Japanese Artisan Production
Japan — Kyoto and Kansai region as artisan centre; Tochigi for kori-dofu tradition
Japanese tofu culture distinguishes between a spectrum of textures, production methods, and regional expressions that go far beyond the Western binary of firm and soft. At the foundation, all tofu begins with soy milk coagulated by nigari (magnesium chloride drawn from seawater) or calcium sulphate. The critical variables are soy-to-water ratio (higher concentration yields richer, creamier tofu), coagulant type (nigari produces a slightly bitter, mineral depth; calcium sulphate gives a smoother, milder curd), and draining time. Kinugoshi (silken tofu) is formed directly in its mould without pressing — coagulant is mixed into warm soy milk, which sets undisturbed into a custard-like slab. Momen (cotton) tofu is formed by pressing curds through cotton cloth, expelling whey to create a firmer, more porous structure that absorbs marinades and withstands grilling or frying. Kinu-kinu or extra-fine kinugoshi approaches the texture of chawanmushi. Yaki-dofu is momen tofu that has been charcoal-grilled on all surfaces, producing a lightly blistered skin that prevents the block from dissolving in nabe. Goma-dofu (sesame tofu) is not technically tofu at all — it is kuzu starch cooked with sesame paste into a firm, silky block that mimics tofu texture; standard in shojin ryori. Yuba, the skin that forms on soy milk as it heats, is a separate Kyoto delicacy. Each variety has specific culinary applications and substitution errors are considered fundamental technique failures in Japanese cooking.