What is Koyadofu?
Koyadofu (高野豆腐) is freeze-dried tofu. The origin of Koyadofu (高野豆腐) can be traced back to the Kamakura period (1185 to 1333). Records show that the tofu product was developed by the monks at the Buddhist temple on Mount Koya in Wakayama prefecture. As the mountain is located in higher elevation and experiences harsh winter, the monks accidentally discovered freezing was a good way to preserve fresh tofu. The well-preserved food became popular and spread from Mt. Koya to the Kansai region.