Silky Tofu

Unmissable and delicious: such is kinugoshi tofu or silken tofu, especially this one. This block tofu from the Satonoyuki brand is made in Japan with Japanese soybeans, which is quite rare in France to be noted. Indeed, most of the tofu available to us comes from China. Another remarkable quality is that it is prepared using the traditional method: the boiled soybeans are mixed with mineral water from Mount Fuji. Moreover, the solidification of this mixture is achieved using nigari extracted from local seawater. The result: a creamy tofu with an elegant taste, perfect in miso soup, on its own or as a side dish, cooked or raw, and even savory or sweet. 

Use: Tofu is often presented as a meat substitute. This position, largely based on Western eating habits, seems regrettable to us: good tofu is a pleasure in itself and the basis for many recipes in Japan as well as throughout Asia. Enhanced with a splash of vinegar and wasabi, this silken tofu will easily demonstrate that. 

Storage: Keep dry before use. 

Ingredients: Water, soybeans (26%), firming agents (E511). 

Shelf life: Best before date (BBD) of about 6 months. But you can consume it safely well beyond that!