Momen (木綿) literally means "cotton" and momen tofu refers to firm tofu or hard tofu. This tofu has rough texture and a rich flavor.
This article explores the cultural significance and varieties of tofu in Japan, focusing primarily on two common types: momen (firm) tofu and kinu (silken) tofu. Momen tofu, characterized by its firm texture and rich flavor, is suitable for dishes like stew and stir-fry, while the soft and smooth-textured kinu tofu is ideal for salads and soups. The article provides insights into the nutritional differences between these types and details the historical introduction and evolution of tofu from China to Japan, highlighting its integration into Japanese cuisine. Additionally, it describes atsuage (deep-fried momen tofu) and kinu-atsuage (deep-fried kinu tofu), as well as other related products. The piece includes a detailed guide on making tofu at home, discussing ingredients and procedures, and concludes by recommending specialized tofu shops in Japan and online shopping options for international buyers interested in authentic Japanese tofu. Links to recipes and specific Japanese dishes using tofu are also provided.