1. Kinu Tofu

Kinu is also called kinugoshi, or silken, meaning silk bean. As the name implies, kinu is fresh tofu with a smooth texture, very soft and fragile so it is difficult to process. Kinu is usually eaten cold with soy sauce, green onion and a little wasabi.

3. Momen Tofu

Along with Kinu, Momen is the most popular fresh tofu in Japan. Beans are more water-repellent than kinu so they are spongy, rich in protein and retain better shape when processed. Momen can be processed in many ways such as frying, baking, soup ...

4. Abura-age Tofu

Similar to the fried soybean dish in Vietnam, the Japanese abura-age is thinly sliced ​​tofu and fry with cooking oil until it's golden and spongy. Abura-age Tofu can be eaten alone or used as a shell for stuffing other ingredients such as inarizushi, or sliced ​​to decorate in miso soup.

5. Atsu-age Tofu

Atsu-age is also fried tofu, but they are fried in thick slices. Atsu-age can be eaten alone or served with the sauce with scallions, or cooked soup

6. Yakidofu Tofu

Yakidofu is a kind of tofu freshly baked through and then processed into different dishes. Yakidofu is widely available at supermarkets and convenience stores in Japan. 

7. Yose Tofu

Yose tofu, is also known as oboro tofu, is a kind of 'freeze' that is freezed in a non-pressured state, so it's very soft. These soybeans are packaged when they're still hot, so keep them fresh. This dish can be eaten directly or cooked.