1.
boiled tofu; tofu hot pot
A simple Japanese dish of tofu simmered in kombu broth, typically served with dipping sauce. A classic winter dish, especially associated with Kyoto.
A simple, elegant dish of 豆腐 (tofu) simmered in water with 昆布 (kelp). The tofu is typically dipped in 醤油 (soy sauce) with condiments like 刻みネギ (chopped green onion) and 鰹節 (bonito flakes).
Common collocations
Cultural note
湯豆腐 is strongly associated with 京都, where famous tofu restaurants near 南禅寺 have served it for centuries. It is a quintessential winter dish and a staple of 精進料理 (Buddhist vegetarian cuisine).
Similar words
- 冷や奴: chilled tofu — the summer counterpart
- 鍋: hot pot — the broader category of simmered dishes