Tofu arrived from China along with Buddhism over a millennium ago. It further evolved in Japan as an ingredient in Shojin-ryori vegetarian Zen cuisine and in time appeared on the tables of the common folk. The pursuit and refinement of tofu-making and its cooking in the ancient capital produced distinct varieties. The artisans curdle the mix of soybeans and water with bittern to give a taste that is profound in its simplicity and sophistication. Discover the food culture surrounding Kyoto Tofu.
