Place soybeans into water, strain off soymilk, add nigari (traditional japanese thickener for making tofu) and leave hardening.
The difference between momen tofu and kinugoshi tofu is as follows. When making momen tofu primary products are placed on a pan, at the bottom of which there is a cotton cloth. Then some pressing weight is placed on the top to remove extra water. When making kinugoshi tofu a pressing weight is not used. In order to fix soy-bean-curd's mass agar-agar is added. That's why kinugoshi tofu is softer and smoother then momen tofu.
During the process of making tofu appears okara (high nutrient pulp of soybeans, a residual). It contains a lot of proteins, fat, vegetable fibres that can be eaten.
