Yudofu — 湯豆腐
Cuisine: Japanese · Origin: Kyoto Japan
Yudofu is a traditional Japanese hot pot dish featuring delicate silken tofu gently simmered in a light dashi broth, typically served in Kyoto and other regions of Japan. The dish exemplifies Buddhist vegetarian cuisine, originating from temple kitchens where monks created nutritious meatless meals. The tofu is cooked minimally to preserve its silky texture, then dipped in dipping sauces like ponzu or sesame-based sauce. Yudofu is often accompanied by fresh vegetables, mushrooms, and sometimes negi (Japanese leeks). The cooking process is interactive and meditative, with diners cooking individual pieces at their own pace in the communal hot pot. This dish is particularly popular during winter months and represents the essence of kaiseki-style simplicity and refinement in Japanese cuisine.
Standard serving: ~180 kcal (1 serving (300g), estimate)
Yudofu originated in Kyoto's Buddhist temples where monks developed this elegant dish as a vegetarian protein source, and it remains deeply connected to temple cuisine and Zen Buddhist philosophy.
Photo by Leongsan Tung (Pexels License), source.
湯豆腐 — 湯豆腐
料理：Japanese · 起源地：Kyoto Japan
Yudofu is a traditional Japanese hot pot dish featuring delicate silken tofu gently simmered in a light dashi broth, typically served in Kyoto and other regions of Japan. The dish exemplifies Buddhist vegetarian cuisine, originating from temple kitchens where monks created nutritious meatless meals. The tofu is cooked minimally to preserve its silky texture, then dipped in dipping sauces like ponzu or sesame-based sauce. Yudofu is often accompanied by fresh vegetables, mushrooms, and sometimes negi (Japanese leeks). The cooking process is interactive and meditative, with diners cooking individual pieces at their own pace in the communal hot pot. This dish is particularly popular during winter months and represents the essence of kaiseki-style simplicity and refinement in Japanese cuisine.
標準份量：約 180 kcal（1份（300克），估計值）
湯豆腐起源於京都的佛寺，當時僧侶們為了尋求素食蛋白質來源而研發了這道優雅的料理，至今仍與寺院料理和禪宗佛教哲學有著深厚的淵源。
圖片來源：Leongsan Tung（Pexels License）— 來源