Yoshino and Koyasan Goma-dofu
At a glance
| Name | Yoshino and Koyasan Goma-dofu (Goma-dofu) |
|---|---|
| Prefecture | Nara |
| Region | Kansai |
| Type | Sesame paste set with kudzu starch |
What is it?
Goma-dofu slowly cooks ground hulled sesame with water and kudzu starch, then chills the mixture into a smooth, softly resilient block with a concentrated nutty aroma.
History and local context
It is a classic shojin Buddhist dish and a specialty around Yoshino in Nara and Koyasan in Wakayama. Despite its name and tofu-like form, the traditional recipe contains sesame rather than soybeans, though commercial formulas can vary.
How to enjoy it
Serve chilled with wasabi soy sauce, miso sauce or a lightly sweet glaze, taking small bites to enjoy the texture. Check the label for sesame, soy and added starch allergens and keep the moist product refrigerated.
Availability varies by maker, season, and destination.
Frequently asked questions
Where is Yoshino and Koyasan Goma-dofu from?
It is associated with Nara, in the Kansai region of Japan.
What kind of food is Yoshino and Koyasan Goma-dofu?
This guide classifies it as sesame paste set with kudzu starch. See the overview for its defining ingredients and texture.
Can I order Yoshino and Koyasan Goma-dofu online?
Use the Rakuten Japan search link on this page. Confirm the maker, ingredients, storage requirements, and international shipping before ordering.
Order from Japan
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