Yudofu

Yudofu, which translates to hot water tofu, is one the simplest Japanese dishes. As the name suggests, the tofu is merely heated in warm water, which is usually only spiced with dried kelp, a variety of dried seaweed. Yudofu was created by Buddhist monks who live in the Kyoto area and follow a strict diet which does not include any animal produce. The tofu used in yudofu has to be fresh, and restaurants serving the dish usually prepare fresh tofu on a daily basis. Most commonly, the kinugoshi tofu variety is employed in the dish, due to its silky and almost custard-like consistency. Traditionally, the dish is served in a traditional Japanese nabe pot, and the guests usually help themselves by taking a piece of tofu and placing it in their individual bowls. Occasionally, yudofu can be served already portioned, when it is commonly decorated with chopped scallions. This comforting traditional Japanese dish is regarded as a winter meal, and can be found in numerous Japanese restaurants, especially in the Kyoto area. Soy, ponzu, or mentsuyu sauce is typically served alongside the creamy hot water tofu.