Overview
Tofu arrived from China along with Buddhism over a millennium ago. It further evolved in Japan as an ingredient in Shojin-ryori vegetarian Zen cuisine and in time appeared on the tables of the common folk. The pursuit and refinement of tofu-making and its cooking in the ancient capital produced distinct varieties. The artisans curdle the mix of soybeans and water with bittern to give a taste that is profound in its simplicity and sophistication. Discover the food culture surrounding Kyoto Tofu.
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5 - 1Ohara: A Mountain Village Echoing with Buddhist Chants January 12, 2017 -
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5 - 3Public Baths: People Gather to Wash Their Troubles Away February 16, 2017 -
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5 - 6Kyoto Tofu: Subtle Taste Nourished by Skill and Pride April 20, 2017 -
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5 - 11The Custom of Wrapping: Conveying Hidden Sentiments July 06, 2017 -
5 - 12Nishiki Market: Kyoto's Thriving Kitchen July 20, 2017 -
5 - 13Gion Matsuri Floats: The Pride of Generations Revived August 24, 2017 -
5 - 14Ayu Sweetfish: A Summer Delicacy with Culture September 07, 2017 -
5 - 15Hidari-daimonji: Flames of Prayer to the Other Side September 21, 2017 -
5 - 16Kyoto Braided Cords: Bit Players That Shine October 05, 2017 -
5 - 17Footwear Culture: Dressing the Feet for Form and Function October 19, 2017 -
5 - 18Zuiki Matsuri: A Celebration of the Local Harvests November 02, 2017 -
5 - 19Ink Paintings: Insights into the Heart of Zen November 16, 2017 -
5 - 20Kyoto Snacks: Sweets and Treats for Everyday People December 21, 2017