Yose Tofu
Crafted with carefully selected ingredients
About Yose Tofu
Yose Tofu (寄せ豆腐, Yose tofu) is a unique variation of tofu made during the "yose" stage of the tofu-making process, where the tofu hasn't completely solidified yet. Unlike other types of tofu, it contains more moisture, giving it a delightfully smooth and wobbly texture. Its flavor is rich, with a deep, robust taste of soybeans.
In Kagoshima Prefecture, the exceptional taste of Yose Tofu comes from non-GMO Kawabe-grown Fukuyutaka soybeans, pristine local water, and naturally mineral-rich nigari sourced from the deep-sea water of Koshikijima Island.
Related videos
Reviews
There are no reviews yet.
Regional cuisine of Kagoshima region
Japanese Cuisine - Local cuisine
Kind of food
Recommended
-
![Beef Tongue]()
Beef Tongue
Miyagi / >Meat dish -
![Ōminato Navy Croquettes]()
Ōminato Navy Croquettes
Aomori / >Local cuisine -
![Matoya Oysters]()
Matoya Oysters
Mie / >Seafood -
![Buri Daikon (Simmered Yellowtail and Radish)]()
Buri Daikon (Simmered Yellowtail and Radish)
Ishikawa / >Local cuisine -
![Takezaki Oysters]()
Takezaki Oysters
Saga / >Seafood -
![Rokube]()
Rokube
Nagasaki / >Soba & Udon -
![Shijimi Tsukudani (Seasoned Freshwater Clams)]()
Shijimi Tsukudani (Seasoned Freshwater Clams)
Shimane / >Local cuisine -
![Wakasa Karei]()
Wakasa Karei
Fukui / >Seafood
