Tofu and Japanese Cuisines
Tofu is made of curdled soy milk, fresh water and a coagulant called “nigari”, and pressed into block shapes. It’s process is similar to making cheese.
Many Japanese cuisines use Tofu, and it is an especially important ingredient in vegetarian Buddhist temple cuisine (shojin ryori).
In supermarkets in Japan, it is common to have a Soy product corner.
Also, you will be able to find a tofu shop which sells tofu and other products made from soybeans in markets. “Konnamonja” is a tofu shop in Nishiki market street.
It is a branch store of “Kyotofu Fujino”, one of the famous tofu shop in Kyoto.
They have several kinds of tofu, “Age (deep-fried tofu)”, “Yuba (tofu skin from the process of making tofu)”.
Dishes using Tofu
These are few dishes using tofu and other products using soy beans.
Miso soup using Tofu, Age and seaweed
Miso is also an ingredient made from soybeans.
You can put in different ingredients in miso soup, but miso soup with tofu, age and seaweed is the most typical miso soup in Japanese houses.
Yuba Sashimi (Yuba-sashi)
Yuba sashimi is a perfect way of eating raw yuba.
It is good with a little soy-sauce, wasabi and ginger.
Hiyayakko (Chilled Tofu)
The simplest way to enjoy tofu is “hiyayakko”.
Tofu can be eaten without cooking, so just chill it in the refrigerator and eating it with soy sauce and Japanese leak will be a great way to taste the soybeans used in the tofu.
Also, near the Nishiki market, there is a restaurant called “Senmaruya” which has Yuba nabe (hot pot with yuba). They also sell dried yuba too, so you can buy it as a souvenir and enjoy it at your house too.
Tel: 075-255-3231
Hours: 10am-6pm ※Changes occasionally without notice.
Holiday: none
Senmaruya (Website only in Japanese)
TEL: 075-221-0555
Hours: 10:00-18:00
Holiday: Wednesday
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