高野豆腐 （こうやどうふ / Koya-dofu）
Freeze-dried tofu
- Category
- Others
- Main Ingredient
- Beans & Tofu
Koya-dofu is a freeze-dried tofu with a sponge-like texture, made by freezing and drying tofu. Rich in plant protein and calcium, it’s often called a “Japanese superfood” for its nutrition and versatility.
When / How to Eat
Koya-dofu is commonly simmered in dashi broth, absorbing flavor deeply. It’s a staple in Buddhist temple cuisine and home-style cooking.
Cultural Background
Originating from Mount Koya in Wakayama, koya-dofu was developed by Buddhist monks as a preserved food. Since the Sengoku period, it has been valued for its nutrition and longevity.
Cautions
When rehydrated, koya-dofu absorbs flavor quickly, so use a rich broth. Avoid over-soaking, as it may become too soft and fall apart.