This original tofu is served with two dipping sauces, one sweet and one savory. The sweet one is kuromitsu, a Japanese black sugar syrup, and the savory a white soy sauce. The natural association is that the darker sauce should be the savory soy, and the white a sugar syrup, but here it’s actually the reverse. The tofu is like Chinese dou hua, extremely fine silken tofu that is served as dessert but can also be served as a savory depending on the sauce. But I’ve actually never had dou hua with a texture as fine as Kyotofu’s original tofu. It’s fresh and warm and as good as tofu gets. Some people have the misconception that tofu is disgusting, either too mushy or too stiff, but soy products are actually one of the most versatile, ranging from yuba, tofu skin, silken tofu, to medium firmness that can be deep-fried, or harder ones used for stinky-tofu; there’s just endless possibilities for taste and texture! This rendition is just exquisite! It’s a fine piece of art both to look at and to taste!