Silken tofu originally hails from Japan, where it was long considered a highly esteemed delicacy. Only the best masters succeed in achieving such a smooth and delicate consistency in their tofu. Silken tofu got its name for a good reason: in Japanese, kinugoshi tofu means "silk-filtered tofu" and refers to the traditional method of wrapping tofu in silk cloth to shape it.
The Japanese use silken tofu in soups and eat it chilled or lukewarm with soy sauce. In the western world, it has been cheerfully embraced as a substitute for dairy products such as yogurt and cream. Kinugoshi tofu is extremely multi-facetted: it is not only excellent when it comes to making delicate desserts and cakes, it is also a wonderful basis for savoury baked goods and dips. Its neutral flavour is its strength: silken tofu can be seasoned any way you wish and adapted to a wide range of culinary styles.