和歌山県·特産品
Koya-dofu (Freeze-dried Tofu)
When cooked with plenty of dashi, it becomes plump, and when bitten, savory juices burst forth. This is Koya-dofu, a preserved food born in Koyasan. Its origins are said to date back about eight hundred years, originating from the monks of Koyasan. It is believed that the origin of freeze-dried tofu lies in an instance where tofu used in Buddhist vegetarian cuisine froze due to the severe winter cold, and when thawed and eaten the next morning, it had an interesting texture and delicious taste. Eventually, a method of hanging it to dry was developed, making it a precious, long-lasting source of protein that spread across the country alongside the fame of Koyasan. When rehydrated in water, it expands like a sponge, rapidly absorbing dashi and simmering liquids. It is wonderful not only in gentle simmered dishes but also in egg-based toppings or even deep-fried. It is a simple yet deeply nourishing dish filled with the wisdom of the Japanese dining table.
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