Kyoto is famous for several distinctive tofu dishes, including Gion tofu, known for its grilled miso topping; Nanzenji yudofu, a traditional hot tofu dish; and Sagano tofu, which is closely associated with the origins of silky tofu in Kyoto.
Gion tofu dates back to the Edo period (1603–1868), when two teahouses near Yasaka Shrine served tofu coated with white miso and grilled until fragrant. This simple yet flavorful dish became a well-known local specialty.
Nanzenji yudofu, or hot tofu, also became popular during the Edo period. Visitors traveling to Kyoto enjoyed this comforting dish, in which tofu is gently heated and served as a delicate, warming meal.
Sagano tofu is known for its exceptionally smooth, tender texture. Before World War II, firm cotton tofu made using nigari, a traditional sea-salt coagulant, was the most common type in Japan. After the war, the predecessor of the Morika tofu maker in Sagano developed a softer, silky tofu using calcium sulfate as a coagulant.
This innovation gave rise to the tofu known as Sagano tofu, regarded as a foundation of Kyoto-style tofu. Its gentle texture and delicate flavor continue to make it a beloved part of Kyoto’s food culture.