Kyoto, with its pristine spring water and deep-rooted culinary traditions, is a haven for tofu enthusiasts. The city’s tofu, often referred to as “Kyo-dofu,” is celebrated for its delicate texture and rich flavor, making it a staple in both traditional and modern dishes.
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What Is Tofu?
Tofu, also known as bean curd, is made by coagulating soy milk and pressing the resulting curds into soft white blocks. In Kyoto, Kyo-dofu benefits from the region’s pristine spring water and centuries-old techniques, yielding a delicate texture and a subtly rich flavor. Unlike mass-produced tofu, Kyo-dofu is cherished for its smooth creaminess, minimal beany aftertaste, and ability to absorb accompanying sauces and broths.
Historical Roots
Tofu arrived in Japan via China around the Nara period (8th century), but it was in Kyoto—Japan’s imperial capital from 794 to 1868—that tofu-making truly flourished. Buddhist temples, especially in the 13th century, adopted tofu as a vital source of protein for vegetarian monks. The pristine spring water of Kyoto’s hills and the artistry of temple chefs gave rise to Kyo-dofu, noted for its exceptionally smooth texture and clean taste.
By the Edo period (1603–1868), specialized tofu shops began catering not only to monastic communities but also to the aristocracy and townsfolk, cementing tofu’s place as a versatile staple of Kyoto cuisine.
Today, Kyo-dofu remains a symbol of the city’s refined food culture, its centuries-old methods preserved by traditional tofu artisans.
Signature Tofu Dishes in Kyoto
Yudofu (Hot Tofu)
A simple yet profound dish, yudofu consists of tofu gently simmered in a kombu (kelp) broth. It’s traditionally enjoyed with dipping sauces like ponzu and garnishes such as grated ginger and scallions. This dish is especially popular during the colder months.
Yuba (Tofu Skin)
Yuba is the delicate skin that forms on the surface of heated soy milk. Rich in protein, it’s often served fresh as sashimi, in soups, or dried and rehydrated for various preparations.
Goma Dofu (Sesame Tofu)
Despite its name, goma dofu contains no soy. Made from sesame paste and kudzu starch, it has a smooth, custard-like texture and is typically served chilled with a dab of wasabi and soy sauce.
Tofu Dengaku
Grilled tofu skewers glazed with a sweet miso sauce, offering a delightful combination of smoky and savory flavors.
Agedashi Dōfu (Fried Tofu in Broth)
Lightly dusted with potato starch and deep-fried until golden and crisp, agedashi dōfu is served in a warm dashi-based broth. Perfect as a comforting appetizer or side dish.
Must-visit Tofu Restaurants in Kyoto
Nestled in the serene Arashiyama district, Shoraian offers a refined tofu kaiseki experience, featuring dishes like yudofu and yuba sashimi, all set against the backdrop of Kyoto’s natural beauty.
Address: 616-8386 Kyoto, Ukyo Ward, Sagakamenoocho, Kan-yuchi-nai
Phone: 075-861-0123
Hours: Mon-Thu 11:00-17:00, Fri-Sun (Holidays) 11:00-20:00
Closed: Wednesday
Located near the famous bamboo groves, this restaurant offers a serene dining experience with its signature yudofu set meals, emphasizing simplicity and flavor.
Address: 45 Sagatenryuji Susukinobabacho, Ukyo-ku, Kyoto 616-8385
Phone: 075-871-6946
Hours: 11:00-19:00
Established over 380 years ago, Okutan specializes in traditional yudofu meals, serving freshly made tofu in a tranquil, temple-like setting.
Address: 3 Chome-340 Kiyomizu, Higashiyama Ward, Kyoto, 605-0862
Phone: 075-525-2051
Hours: Mon-Fri 11:00-16:30, Sat and Sun 11:00-17:30
Closed: Thu
A stylish townhouse restaurant where guests can enjoy original tofu cuisine and obanzai (a kind of local Kyoto cuisine). Their signature menu includes soy milk boiled tofu and tofu skin sashimi.
Address: 22 Shijo Pontocho-dori Agaru, Nishigawa, Nakagyo-ku, Kyoto 604-8015
Phone: 075-211-2469
Hours: 11:30-15:00 17:00-22:30
Rengetsuchaya offers a variety of tofu dishes in a cozy atmosphere, making it a favorite among both locals and tourists.
Address: Jingumichi Chionin Kita-Iru, Higashiyama-Ku, Kyoto 605-0062
Phone: 075-561-4589
Hours: 11:30-14:30 17:00-21:00
Closed: Tue and Wed
Where to Buy Tofu in Kyoto
A renowned tofu producer in Kyoto, Morika supplies many local restaurants with high-quality tofu products.
Address: 42 Sagashakadofujinokicho, Ukyo Ward, Kyoto, 616-8447
Phone: 075-872-3955
Hours: 9:00-17:00
Closed: Wednesday
Situated on the top floor of Kyoto Station’s Isetan department store, Fujino provides a range of tofu-based dishe. On the B2F floor, they also sell tofu, perfect for souvenirs.
Address: 901 Higashishiokojimachi, Karasuma Shiokoji-dori Sagaru, Simogyo-ku JR KyotoIsetan B2F
Phone: 075-352-5401
Hours: 11:00-21:15
Conclusion
Kyoto’s tofu traditions offer a window into the city’s dedication to purity, seasonality, and culinary craftsmanship. From the simple elegance of yudofu and the delicate grace of yuba to the unexpected silkiness of goma dōfu, each bite tells a story centuries in the making. Whether you dine at a centuries-old temple restaurant, wander through Nishiki Market stalls, or pick up fresh Kyo-dofu to enjoy at home, you’re participating in a living heritage.
To truly appreciate Kyoto’s tofu heritage, consider joining Kyoto Insight’s tours.
Our guides will lead you through hidden gems and local favorites, offering insights into the city’s vibrant food culture. Book your tour today and embark on a flavorful journey through Kyoto’s streets.
FAQ Section
What Makes Kyo-dofu Different From Regular Tofu?
Kyo-dofu is crafted using Kyoto’s soft spring water and traditional methods, resulting in a silkier, more tender texture and a cleaner flavor profile than generic supermarket tofu.
When Is the Best Season to Enjoy Yudofu?
Yudofu shines in cooler months (late autumn through early spring), when its warming kombu broth and tender tofu offer comfort against the chill.
Can I Try Fresh Yuba and Where?
Yes—fresh yuba (tofu skin) is available at specialty shops and restaurants like Shoraian in Arashiyama or Nishiki Market vendors. Look for thin, delicate sheets you can eat sashimi-style.
Is Goma Dofu Suitable for Vegans?
Absolutely. Goma dōfu is made from sesame paste and kudzu starch—no soy or animal products—making it a vegan-friendly Kyoto specialty.
How Much Should I Budget for a Tofu Kaiseki Meal?
A multi-course tofu kaiseki at a place like Shoraian typically ranges from ¥5,000 to ¥10,000 per person. Simpler yudofu sets at Okutan start around ¥2,000.
Where Can I Buy Tofu to Take Home?
Morika Tofu and Kyoto Tofu Fujino (in Kyoto Station’s Isetan) offer fresh blocks and packaged yuba. For seasoned options, visit Kyo-Tsukemono Nishiki in Nishiki Market.
Are There Tofu-Based Street Foods in Kyoto?
Yes. In markets and festivals, you might find grilled tofu skewers (dengaku) coated in sweet miso, or yuba spring rolls—great for a quick, savory snack.
Do Any Tofu Shops Offer Tours or Workshops?
Some producers, like Morika Tofu, offer behind-the-scenes tours by appointment. Check in advance and book early to learn hands-on techniques with Kyoto’s master tofu artisans.
