Yu-dofu, or boiled tofu, is a signature dish of Kyoto, deeply rooted in the city’s Zen Buddhist heritage. It originated in Kyoto's Buddhist temples, where monks relied on tofu as a source of protein to align with their vegetarian lifestyle. The dish is particularly celebrated during the colder months, offering a comforting and warming experience. Kyoto's soft water, known for enhancing the quality of tofu, plays a vital role in making Yu-dofu a beloved local delicacy.
Prepared in a simple yet elegant fashion, Yu-dofu is made by simmering tofu in a kombu (seaweed) broth. This minimalistic method accentuates tofu's delicate flavor, complemented by condiments such as soy sauce, grated ginger, or ponzu. Traditionally served in clay or wooden pots, the experience often includes diners dipping the tofu into their preferred sauces, enhancing its rich umami essence. This dish exemplifies Kyoto's culinary philosophy of celebrating simplicity and seasonal harmony.