Traditional Japanese food Vol.4 – Kansai Cuisine: Tofu Special 1 – Koyadofu

Koyadofu
 
Koyadofu, handed down from ancient Japanese times, is made by freezing Tofu to remove water and then drying it. It is a crucial ingredient in Shojin-ryori (traditional meal for Japanese Buddhist priests). 
 
Some say that the ‘Koya’ of Koyadofu came from Mt. Koya-san in Wakayama, which is a historic site for Buddhist temples.
Koyadofu is also called Koridofu because it is made by freezing (based of the Japanese Kanji). Removing the water content produces a unique texture and simple taste, which cannot be attained with ordinary Tofu. 
 
It is also highly nutritious and easily digested, so is very popular in Japanese households. 
When freeze-dried Tofu is boiled, it soaks up plenty of soup, providing a flavorful, juicy taste.
 
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About Joshua Hideki

Hi! I'm Hideki. You can call me Josh! ʕ•ᴥ•ʔ Welcome!!~ This is a Travel Blog covering Japan, and many other bits & pieces of my personal life. Photography, Blogging, Fashion & Traveling in Style. A travel guide for everyone with these passions. Absorb the mesmerizing atmosphere, take in amazing sights & let the enchanting ambiance take you away as you embrace different cultures & see the world through my eyes - my Eternal Memories. Visit my Blog at: JoshuaHideki.com ! Come discover Japan from the inside with me and also we'll provide you with the best destinations to visit; and that includes the rest of the World too! Please enjoy! Discover Japan & Travel the World with me!! Life is precious, you only have one so live it to the fullest!

2 thoughts on “Traditional Japanese food Vol.4 – Kansai Cuisine: Tofu Special 1 – Koyadofu

  1. Yummy +__+ i want all of this too. NOW!
    It looks so damn tasty ♥

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