Translations:Tofu/61/en

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 state, they do not require refrigeration.

• Koya-dofu (kōya-dōfu, 高野豆腐 in Japanese) is a 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 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-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.