TOKYO, Apr 15 (News On Japan) - As temperatures rise and early signs of summer begin to appear, chilled tofu is once again gaining attention, with silken varieties offering a lighter, vitamin-rich option while firm tofu provides higher protein and calcium for building strength.
A survey conducted by tofu maker Sagamiya Foods found that silken tofu remains the preferred choice among consumers, with 61.7% identifying as fans of the smoother variety, compared with 33.6% who favor firm tofu, while 4.7% said they switch depending on the dish.
The difference between silken and firm tofu lies primarily in their production methods, which also affect their nutritional profiles. Silken tofu is made by adding coagulant to soy milk and allowing it to set without disturbance, resulting in a high moisture content and a smooth texture. Firm tofu, by contrast, is first set, then broken apart, pressed with cloth, and drained of excess water, producing a denser texture.
According to registered dietitian Yui Kira, these differences extend to nutrition. Silken tofu, with its higher water content, is lower in calories but rich in vitamin B1 and potassium, making it suitable for maintaining overall physical balance. Firm tofu, having been compressed, contains higher levels of protein and calcium, making it better suited for building and maintaining the body.
Beyond nutrition, toppings are also driving renewed interest in chilled tofu. Silken tofu pairs well with contrasting textures such as sticky or creamy ingredients, with sliced okra being a popular recommendation. Firm tofu, which retains more of the soybean’s natural flavor, complements richer or spicier toppings, such as minced meat miso.
Entrepreneur and influencer Ranmaru Kishitani said he eats tofu at least twice a week year-round, describing it as a staple in his diet. He prefers adding stronger soy sauce or irizake, a traditional seasoning made by simmering sake with ingredients such as pickled plums.
Meanwhile, caster Takuaki Yamamoto said he favors chili oil with garlic chips, while Junna Yamagata recommended a combination of noodle soup base, tempura flakes, green onions, and ginger, highlighting the wide range of ways chilled tofu can be customized.
Source: TBS
