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
-
![Bamboo Chikuwa]()
Bamboo Chikuwa
Tokushima / >Local cuisine -
![Matsubara Okoshi]()
Matsubara Okoshi
Saga / >Local cuisine -
![Akumaki]()
Akumaki
Kagoshima / >Local cuisine -
![Deep-Seawater Purified Oysters]()
Deep-Seawater Purified Oysters
Toyama / >Seafood -
![Seared Bonito (Katsuo no Tataki)]()
Seared Bonito (Katsuo no Tataki)
Kochi / >Seafood -
![Banshu Ramen]()
Banshu Ramen
Hyogo / >Ramen -
![Fukutaro]()
Fukutaro
Shizuoka / >Local cuisine -
![Nama Morokoshi]()
Nama Morokoshi
Akita / >Local cuisine
