Goma Tofu
Traditional sesame tofu nurtured in the World Heritage site, Mount Koya

About Goma Tofu
Goma Tofu (ごま豆腐, sesame tofu) is a staple of shojin ryori, traditional Buddhist vegetarian cuisine, originating over 1,200 years ago at Mount Koya in Koya Town, Wakayama Prefecture—one of Japan's most sacred Buddhist sites. Today, it is a beloved local specialty, highly favored among visitors on pilgrimage or sightseeing trips.
Mount Koya's goma tofu is crafted by combining time-honored techniques with modern methods. Each sesame seed is meticulously hulled to enhance its nutty aroma and flavor, a tradition passed down through generations. Only the pure, rich essence of the sesame seeds is extracted and blended with the finest Yoshino kudzu starch, utilizing a unique process to create an exceptionally smooth and delicate texture.
Made from just three ingredients—white sesame seeds, authentic Yoshino kudzu, and pure natural spring water from Mount Koya—it boasts a refreshingly rich sesame flavor and a soft, jelly-like texture that sets it apart from any other dish.
Related videos
Reviews
There are no reviews yet.
Regional cuisine of Wakayama region
Japanese Cuisine - Local cuisine
Kind of food
Recommended
-
Kabura-zushi
Ishikawa / >Sushi -
Frozen Tofu
Fukushima / >Local cuisine -
Modern Yaki
Osaka / >Okonomiyaki & Takoyaki -
Sapporo Ramen
Hokkaido / >Ramen -
Chicken-Chicken Gobo
Yamaguchi / >Local cuisine -
Mito Natto
Ibaraki / >Local cuisine -
Miyazaki Katsuo Umikko-Bushi
Miyazaki / >Seafood -
Firefly Squid Dishes
Toyama / >Seafood