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In Japan, two kinds of freeze-dried tofu are produced. Those are usually rehydrated by being soaked in water prior to consumption. In their [[Dehydrated food|dehydrated]] state, they do not require refrigeration.
* '''Koya-dofu''' ('''kōya-dōfu''', 高野豆腐 in Japanese) is a [[Freeze-drying#Food industry|freeze-dried]] type also known as '''kori tofu''' (凍り豆腐, literally "frozen tofu"). Originally from [[Mount Kōya]], a center of [[Japanese Buddhism]] famed for its ''[[Buddhist cuisine|shōjin ryōri]]'', or traditional Buddhist vegetarian cuisine. It is said that the method of '''Koya-dofu''' was discovered by accident by leaving tofu outdoors in the winter season. It is sold in [[freeze drying|freeze-dried]] blocks or cubes in Japanese markets. It is typically simmered in ''[[dashi]]'', ''[[sake]]'' or ''[[mirin]]'' and [[soy sauce]]. In ''shōjin ryōri'', vegetarian ''kombu dashi'', made from seaweed, is used. When prepared in the usual manner, it has a spongy texture and a mildly sweet or savory flavor. The taste and flavor depend on what soup or cooking stock it was simmered in. A similar form of freeze-dried tofu, in smaller pieces, is found in instant soups (such as [[miso soup]]), in which the toppings are freeze-dried and stored in sealed pouches.
* '''Shimidofu''' (凍み豆腐) is mainly consumed in the Tohoku region. While Koya-dofu is made by shade-drying, shimidofu is made by sun-drying.

Translations:Tofu/61/en - Revision history

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