Yudofu is a traditional local B-class gourmet food in Kyoto. Yudofu in Kyoto is popular because it is healthy, nutritious and delicious. It has been loved by generations.

Let's explore the characteristics and history of yudofu.

Characteristics of Yudofu

Yudofu is a dish made by putting tofu cut into bite-sized pieces and water in a pot covered with kelp and heating it over a fire. When the tofu is ready to eat, it is usually eaten with soy sauce and condiments. Depending on the restaurant or household, it may also be eaten with ponzu soy sauce or oroshi ponzu. Because it is a simple dish, there are many different ways to eat it. Another appealing feature is that you can enjoy the soft texture and the flavor of the tofu itself.

Yudofu may seem like a simple dish, but there is a trick to it. The key is not to overcook the tofu. When the tofu starts to wobble a little, remove it from the pot.

If tofu is heated too much, it will become "soggy" and hard. Tofu is 90% water, so if it is heated continuously at high temperatures, the water inside the tofu will evaporate and water vapor will be generated. The protein in tofu hardens when heated, so the water vapor expands inside the tofu and cannot escape, creating large holes. This is the state when the tofu becomes "soggy."

To prevent the tofu from becoming too hard due to being overcooked, kelp is placed at the bottom of the pot for yudofu. Even if you don't have kelp, you can cook the tofu gently over low heat or use a clay pot that has low thermal conductivity and cooks gently, which will prevent the tofu from becoming soggy, so there's no problem.

In addition, kelp also plays a role in adding a refined flavor to tofu without changing its whiteness or flavor. It is said that yudofu is the dish that first made people aware of the fifth taste, umami.

The history of Yudofu

It is said that tofu was introduced to Japan during the Nara period. From the 7th to 8th centuries, the introduction of Buddhism and exchange with the continent became increasingly active, and it is said that tofu was also introduced at that time.

Tofu first appeared in documents in Japan in 1183 (Juei 2). In the diary of the head priest of Kasuga Taisha Shrine in Nara, there is an entry for "Shunchika Tofu Ichishuu." "Tofu" refers to tofu. From this record, it is believed that tofu began to be made in Japan during the Nara and Heian periods.

Yudofu is also said to have its roots in the shojin ryori (traditional Japanese cuisine) of Nanzenji Temple in Kyoto, but there are no documented sources to support this claim. Shojin ryori is said to have been first made by Zen Buddhist monks during the Kamakura period. Shojin ryori, which became popular in the late Heian period by monks who had trained in China, is based on the Chinese Buddhist idea of abstaining from eating meat. It can only be made with vegetables, grains, seaweed, and seeds, without using any meat or fish.

The monks, who did not eat meat, got most of the protein required by humans from soybean dishes. Therefore, tofu was an essential ingredient for the monks. Also, the reason they did not use fish stock such as bonito was because of the precepts.

The monks, who had decided not to eat meat or fish but still wanted to eat delicious food, made various efforts and ingenuity. The use of kelp to make soft yudofu is a dish that could only be made with shojin ryori.

In fact, it is said that the actions of the monks played a major role in the subsequent improvement of Japanese cooking techniques. At that time, most Japanese meals were bland, so people would add their own seasonings to suit their tastes. However, shojin ryori did not use meat or fish, and instead was heavily seasoned with soy sauce and other ingredients, which had a major impact on Japanese cuisine.

By the way, the yudofu of those days was not made by boiling tofu in kelp stock, but was a dish similar to oden, in which grilled tofu was boiled. Shojin ryori was the food of monks, but as time went on, it began to be eaten by common people during the Muromachi period.

It is said that most of the recipes in the "Shojin Ryori Menu Collection" published during the Edo period were for tofu dishes. In addition, a tofu recipe book called "Tofu Hyakuchin" became popular, and tofu culture is said to have taken root.

Why Kyoto's Yudofu is so delicious

At the time, tofu was not produced in Kyoto, but the use of running water as a tofu preservation technique was developed, and tofu production flourished in Kyoto, where the water is of high quality. Using Kyoto's groundwater results in soft, tasty tofu.

Kyoto, where good quality water has been gushing out since ancient times, has been an ideal place for making tofu. The ingredients of tofu are soybeans, nigari (a salty liquid), and water. It is no exaggeration to say that "tofu is made of water." Good water, which is essential for making delicious tofu, is soft water with low mineral content. If the water has a lot of minerals, they will bind strongly with the soybean protein, causing the tofu to become hard.

Therefore, to make soft tofu, you need soft water with low mineral content that circulates under the Kyoto Basin. Because it has low mineral content, it doesn't give off an unpleasant taste when used in cooking. Kyoto's groundwater is ideal not only for making tofu, but also for boiling it until it is soft. Kyoto's groundwater is extremely important, as it is essential for making delicious tofu. Many of Kyoto's tofu shops still use high-quality groundwater to protect the traditional taste.

The appeal and access to Gion, a classic Kyoto sightseeing course

Kyoto, with its charming streets overflowing with history and tradition, is full of various tourist spots and attractions. You can experience the atmosphere of the ancient capital as maiko walk along the cobblestone streets. Here we will introduce three popular tourist spots in Gion, a classic Kyoto area.

Yasaka Shrine

Yasaka Shrine is affectionately known as "Yasaka-san" or "Gion-san." It is the head shrine of the approximately 2,300 Yasaka Shrines and shrines dedicated to Susanoo across the country. It is also famous for hosting the Gion Festival, one of Japan's three major festivals, and is visited by many tourists.

Nishiki Market

Nishiki Market is the most famous shopping street known as "Kyoto's Kitchen." It has a long history and allows you to experience Kyoto's unique food culture. Many foods are sold on skewers, so you can enjoy eating them while walking around. There are also some rare items, so it's a great place to look for souvenirs.

Gion Shirakawa

Gion Shirakawa is a beautiful streetscape that has been designated as a traditional sightseeing preservation district. The elegant Gion Shirakawa, with its stone-paved streets lined with red-lacquered townhouses, is often used for filming television programs and dramas. In spring, Somei-yoshino and weeping cherry trees bloom in full bloom. It is a tourist spot where you can feel the atmosphere of Kyoto.

There are various ways to access Gion in Kyoto, which is attractive for both gourmet food and sightseeing. If you are sightseeing in Kyoto City, it is convenient to use trains and buses. The "Kyoto Sightseeing Handy Map" available online has information on how to access the area and discounted tickets.

The most convenient way to get there is from Kyoto Station. If you take the train from Osaka or Nagoya, you will arrive in about 30 minutes. Please try to find the best way to get there.

Location of Kyoto Prefecture

summary

Yudofu has a long history and is loved by locals and people from outside the prefecture alike. Because it is a simple dish, you can fully enjoy the original flavor of tofu.

If you visit Kyoto, be sure to try yudofu.

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