Koya-dofu
Sign in to saveAlso known as Kouya dofu, Kohya dofu, Koya tofu
thumb|Koya-dofu Koya-dofu (kōya-dōfu, 高野豆腐 in Japanese) also known as Shimi-dofu, Kori-dofu, or Koyasan-dofu is frozen-dried tofu, a Japanese pantry staple and an important ingredient in Buddhist vegetarian cookery. It originated from Japan. It is made of soy, coagulants, and baking soda. It looks like a hard sponge and needs to be soaked before use. It is mainly used in stews and soups.
Wikidata facts
- Named after
- Mount Kōya
- Country of origin
- Japan
- Image
- Koya-dofu (2012.07.31).jpg
Show 1 more fact
- Commons category
- Freeze-dried tofu
via Wikidata · CC0
~4 min read
Encyclopedic overview
11 sectionsContents
- History
- Japan
- Mount Koya
- Nagano
- West
- Commercial production
- Japan
- Production
- Consumption
- Nutrition and health
- References
thumb|Koya-dofu Koya-dofu (kōya-dōfu, 高野豆腐 in Japanese) also known as Shimi-dofu, Kori-dofu, or Koyasan-dofu is frozen-dried tofu, a Japanese pantry staple and an important ingredient in Buddhist vegetarian cookery. It originated from Japan. It is made of soy, coagulants, and baking soda. It looks like a hard sponge and needs to be soaked before use. It is mainly used in stews and soups.
== History == Freeze-dried tofu originated in Japan in the mid-1500s. The earliest mention of freeze-dried tofu in the West was not by Paillieux in 1880, as cited before, but in the catalogue of the Imperial Japanese Collection exhibited at Japan's first official participation at a World Exhibition, Vienna 1873.
Excerpted from Wikipedia’s “Koya-dofu” article, available under the CC BY-SA 4.0 licence.