Japanese Yudofu: Winter Tofu in Clear Broth
Japan — Kyoto, Nanzenji Temple area tradition
Yudōfu (湯豆腐, 'hot water tofu') is perhaps the purest expression of the Japanese philosophy that the finest ingredient, treated with maximum simplicity, constitutes the finest dish. A strip of kombu is placed in a clay pot (donabe) of cold water; the pot is brought to a gentle simmer on a small charcoal or gas burner at the table; and large, thick blocks of fresh tofu (traditionally the slightly firmer Kyoto tofu, kyo-dofu) are added and warmed until just heated through — approximately 2–3 minutes. The tofu is lifted from the pot and dipped in a condiment tray: fine ponzu or light soy sauce, katsuobushi shavings, green onion rings, grated fresh ginger, and occasionally momiji-oroshi (grated daikon with chilli). The quality differential is entirely in the tofu: premium yudōfu restaurants in Kyoto's Nanzenji area source tofu made daily from specific soybean varieties, with a high soy-to-water ratio producing a richer, denser, and more complex flavoured product than commercial tofu. The experience of eating yudōfu is an education in appreciating quality through absence — there is nowhere for an inferior ingredient to hide. Yudōfu is the definitive winter dish at Nanzenji's temple restaurants.