Yudofu appears as a signature dish in 1 Japan cities. See each city's local variant and where to eat it.
Yudofu · Kyoto
Kyoto's monastic hot-pot of silken tofu simmered gently in kombu dashi, served with dipping sauce and seasonal accompaniments at Nanzen-ji temple kitchens.
Yudofu traces to the Zen monastic kitchens of Nanzen-ji and Daitoku-ji in Kyoto, where vegetarian shojin-ryori made tofu the centrepiece of every meal. Sohonke Yudofu Okutan has been serving the dish at Nanzen-ji's gate since 1635, making it one of Japan's oldest continuously operating restaurants. The Kyoto-style preparation, using soft silken tofu in a clear kombu broth, became the canonical form against which Tokyo's harder cotton-tofu variants are still compared.
Where to eat in Kyoto:
- Nanzenji Junsei
- Nanzenji Sando Kikusui
- Toseian
- Tousuiro Kiyamachi