The Japan Tofu Association is Japan's representative body of all domestic tofu producers.
Soybeans are soaked in water and then milled while more water is added. The resulting soybean soup (gGoh) is heated to be separated into soy milk and okara (gleesh). In this way protein and other nutrients are extracted from the soybean, with the filtered fluid being known as soy milk.
The texture of Cotton (Momen) Tofu is slightly rough, and cotton cloth or mold imprints typically remain. Since it is pressed to remove excess water, this type of tofu has lower water content.
The soy milk and coagulant are mixed together inside the mold and the mixture is allowed to set evenly. Once set. the tofu is cut to a specific size, immersed in water, and finally packed.
Silken (Kinugoshi) Tofu is soft and has a very fine texture. For production, rich soy milk is needed since the thickness of the soy milk is equivalent to the solid content of the tofu.
A coagulant is added to the soy milk and the mixture is allowed to set. Once set, the tofu is transferred to molds whilst maintaining its consistency, and is then pressed. The molded product is cut to a specific size, immersed in water, and finally packed.
Soft Tofu can be referred to as Soft Cotton Tofu, as its texture falls between that of Cotton Tofu and Silken Tofu.
A coagulant is added to chilled soy milk and the mixture is injected directly into packages which are sealed and subsequently immersed in hot water (80-90) for 40-60 minutes to set. This type of Silken Tofu is very hygienic as it is set within a sealed package, and the heat coagulation technique minimizes the presence of live bacteria.
A coagulant is added to the soy milk and the mixture is allowed to set. Once set, the tofu is scooped into bags or packages while it is still warm. No water is used past the setting stage. As the tofu is not immersed in water after setting, the full flavor of the tofu remains.