Which to Use, Momen or Kinu/木綿と絹のどっちを使う?

Japanese Food

Yesterday, I bought two packs of tofu, one momen (cotton) and one kinu (silken) (also called kinu goshi). Note that momen (cotton) cloth is actually used to make momen tofu, but silk cloth is not used to make silken tofu. Hot soy milk mixed with some coagulant (such as bittern) is strained through cotton cloth to make momen tofu while hot soy milk mixed with some coagulant is not strained to make kinu tofu. Kinu refers to the smooth texture of tofu made this way.
One thing I want to say about tofu is that it’s a great source of protein. It’s not a substitute for meat, and it deserves its own uses.
Left: Momen tofu
Right: Kinu goshi (or kinu) tofu
左: 木綿豆腐
右: 絹ごし(絹)豆腐

The weight of one “cho” of tofu varies from region to region. In Tokyo, it is 300-350 g, and here in Niigata, it is 350 to 400 g. The two packs of tofu above are heavier, 450 g each.
豆腐一丁の重さは地域により異なります。東京では、300~350 g、新潟では350~400 gです。この二つのパックはもっと重く、それぞれ450 gです。

My wife made mapo tofu (called “mabo dofu” in Japanese) for supper tonight. She asked me which of momen and kinu she should use. Momen is usually used to make mapo tofu, but some people like to use kinu for its smooth texture. After all, she used momen tofu.

Edited to add: I personally hate the stupid term, kinu goshi (lit. silk strained), which will make you mistakenly think that silk cloth is used to make kinu tofu. And, why do we say momen, instead of momen goshi? Sounds very illogical.
Anyway, tofu is a very interesting topic to discuss, and I’d like to talk about more in future posts.
追記: 個人的には「絹ごし」という馬鹿げた用語は好きではありません。絹豆腐を作るのに絹の布を使っていると間違って思ってしまいます。それに、何で「木綿ごし」と言わず、木綿というのでしょう?とても非論理的です。

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