Oyama Tofu

Oyama Tofu introduction

Oyama Tofu (大山豆腐, Oyama Tofu) has its origins in the Edo period, when it was made by visitors to Oyama Temple in Isehara City, Kanagawa Prefecture. This silken tofu, made with 100% natural nigari (bittern), is a specialty you can enjoy at traditional inns and tofu restaurants along the path to Oyama Afuri Shrine. It owes its exceptional taste to the pure, high-quality water sourced from the Tanzawa mountain range. Locally, the "Oyama Tofu Festival" is held to celebrate this beloved dish.

Other information

• NameOyama Tofu
• Area Kanagawa
• Kind of food Local cuisine

Kanagawa Other recommended dishes

Local cuisinerelated dishes