Goma Tofu
Traditional sesame tofu nurtured in the World Heritage site, Mount Koya
Goma Tofu introduction
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.
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- NameGoma Tofu
- Area Wakayama
- Kind of food Local cuisine
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