This texture allows Godofu to find its place in both savory and sweet preparations even if it is especially in the latter that it is found.
Thus, it sometimes replaces Môchi, Shiratama Dango or even jelly / Purin in Zenzai, Anmitsu or Mitsumame and other desserts of the genre. If you're talking to a Japanese man about Godofu, chances are he's never heard of it.
Indeed, Godofu is a specialty of Saga and Nagazaki Prefectures and is relatively little known outside.
Even if today, it is much more common to be able to find specialties outside their regions of origin or to be able to order them by internet.
Here we offer the most classic version, Godofu accompanied by Kinako (roasted soybean powder) and Kuromitsu (black sugar syrup - literally "black honey").
Take the opportunity to taste this refreshing specialty in summer.
Take the Godofu out of the fridge.
You can enjoy it in its box or turned over as it is on a plate or cut into pieces.
First cover the surface of Kinako well, then pour the Kuromitsu.
To be tasted with a fork / spoon or with a toothpick if you have chosen to make it in pieces.
Silky soya tofu should be coated in a black sugar syrup and sprinkled with kinako to fully appreciate it.