Published 1988
Kinugoshi (“silk-strained”) bean curd is very soft, delicate, and smooth. It is fragile like custard and when freshly made, has a delightfully nutty aftertaste.
Momen (“cotton-wrapped”) bean curd is firmer and more roughly textured throughout, with a noticeable crosshatch design on the surface; this is from the weave of the sarashi cloth that lined the molds. This kind of bean curd is meatier than the “silky” variety.
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