Koya-dofu: The Healthy Food I Enjoy Every Day, From Nagano, Japan

I add one piece of koya-dofu to my miso soup every day.
Do you know koya-dofu?
It’s made from tofu, as its name suggests, and has a unique history.

The story goes back to the Kamakura period. Monks on Mt. Koya accidentally left tofu outside in winter. The next morning, they discovered it had frozen. With no other choice, they boiled it again and found it delicious. And that’s how koya-dofu was born!

Interestingly, koya-dofu is no longer made on Mt. Koya. Today, 98% of its production comes from Nagano Prefecture. Thanks to Nagano’s cold winters, people began hanging tofu outside, developing it as a preserved food. Locals in Nagano call it shimi-dofu (“shimi” means frozen in the Nagano dialect).

Since I was born in Nagano, I’ve loved koya-dofu since I was a child. Nowadays, it’s gaining popularity among people who care about their health. Of course, I’m one of them!

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