高野豆腐(こうやどうふ)

高野豆腐(こうやどうふ) is tofu that has been frozen and dried, giving it a unique spongy texture.

Name origin

• Named after 高野山(こうやさん) (Mount Koya)
• Buddhist temple complex in Wakayama
• Where this preservation method developed

Alternative names

• 凍(し)み豆腐(どうふ) (shimi-dofu) - Nagano region
• 凍(こお)り豆腐(どうふ) (koori-dofu)
• Both mean "frozen tofu"

How IT'S made

• Regular tofu is frozen
• Then slowly dried
• Creates sponge-like texture
• Absorbs flavor well when cooked

Preparation

• Soak in water or 出汁(だし) to rehydrate
• Squeeze out water gently
• Cook in simmered dishes

Common dishes

• 煮物(にもの) (simmered in broth)
• 含(ふく)め煮(に) (cooked in sweet soy broth)
• 精進料理(しょうじんりょうり) (Buddhist cuisine)
• 卵(たまご)とじ (with egg)

Nutrition

• High in protein
• Good calcium source
• Long shelf life
• Low calorie when rehydrated

Benefits

• Shelf-stable (great for emergencies)
• Absorbs flavors well
• Vegetarian protein source
• Traditional Japanese food

Related foods

• 豆腐(とうふ) (regular tofu)
• 湯葉(ゆば) (tofu skin)
• お麩(ふ) (wheat gluten)
• 厚揚(あつあ)げ (fried tofu)

Register: Neutral. Common in cooking contexts.