京都府·郷土料理
Yudofu (Boiled Tofu)
Within the kombu dashi, the white tofu gently sways. As you take a spoonful, the sweetness of the soybean and the smooth texture spread warmly through your body. Tofu became widespread as part of shojin ryori, the vegetarian cuisine used in temples where meat consumption was prohibited. Specifically, it is said that Yudofu originated from tea houses located in front of Nanzen-ji temple in Kyoto. Blessed with high-quality groundwater, Kyoto has produced highly reputed tofu since ancient times. During the Edo period, it was even said, 'If you visit Nanzen-ji, you must eat Yudofu,' leading to a concentration of specialty shops around the Higashiyama and Saga areas. Without adding unnecessary ingredients, you simply savor the tofu itself. It is a deeply flavorful dish nurtured by the water and history of Kyoto.
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