Silky Tofu

Description

Eye-catching and delicious: that’s kinugoshi tofu, or silken tofu, especially this one. This Satonoyuki brand block tofu is made in Japan with Japanese soybeans, which is rare enough in France to be worth mentioning. In fact, most of the tofu available in our country comes from China.

Another remarkable quality is that it is made using the traditional method: the cooked soybeans are mixed with mineral water from Mount Fuji. This mixture is then solidified with nigari, a seaweed 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, even salted or sweetened.

Use:

Tofu is often presented as a substitute for meat. This position, based largely on Western eating habits, seems unfortunate to us: good tofu is a pleasure in itself and the basis of many recipes in Japan and throughout Asia. With a dash of vinegar and wasabi, this silky tofu will easily prove it.

Storage:

Dry before use.

Ingredients:

Water, soybeans (26%), thickener (E511).

Shelf life:

DLUO (use by date) about 6 months. But it’s safe to consume well beyond that!