Koyadofu
Freeze-dried tofu. こうやどうふう、高野豆腐。
"Tofu from Mt. Koya." Freeze-dried tofu originating with the monks of Mt Koya, the headquarters of Shingon Buddhism. They reputedly discovered the process accidentally by leaving tofu outside on a winter night in the cold mountain air.
Grayish with a spongy texture. Soak in water to reconstitute it before eating. Conveniently solves the problem that tofu can’t be kept for long.
Already in the Edo-period, Koyadofu became a popular present to take home for visitors to Mt Koya.
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"Tofu from Mt. Koya." Freeze-dried tofu originating with the monks of Mt Koya, the headquarters of Shingon Buddhism. They reputedly discovered the process accidentally by leaving tofu outside on a winter night in the cold mountain air.
Grayish with a spongy texture. Soak in water to reconstitute it before eating. Conveniently solves the problem that tofu can’t be kept for long.
Already in the Edo-period, Koyadofu became a popular present to take home for visitors to Mt Koya.
[Photo Ad Blankestijn]
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