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Traditional Japanese food Vol.4 - Kansai Cuisine: Tofu Special 1 - Koyadofu - Joshua Hideki
Koyadofu Koyadofu, handed down from ancient Japanese times, is made by freezing Tofu to remove water and then drying it. It is a crucial ingredient in Shojin-ryori (traditional meal for Japanese Buddhist priests). Some say that the ‘Koya’ of Koyadofu came from Mt. Koya-san in Wakayama, which is a historic site for Buddhist …