Yoshino and Koyasan Goma-dofu
Goma-dofu is made by heating and kneading sesame paste, kudzu starch and water, then cooling the glossy mixture until it sets. Despite tofu in the name, the traditional base contains neither...
At a glance
| Name | Yoshino and Koyasan Goma-dofu (Goma-dofu) |
|---|---|
| Prefecture | Nara |
| Region | Kansai |
| Type | Sesame and kudzu paste set into a smooth savory block |
What is it?
Goma-dofu is made by heating and kneading sesame paste, kudzu starch and water, then cooling the glossy mixture until it sets.
Despite tofu in the name, the traditional base contains neither soybeans nor nigari; sesame fat and gelatinized kudzu create its smooth, resilient texture.
History and local context
The dish connects Yoshino's kudzu production in Nara with Buddhist vegetarian cuisine in Koyasan, Wakayama.
One Koyasan specialist documents peeled white sesame, pure Yoshino kudzu and water, while commercial recipes may add other starches; ingredient labels reveal the difference.
How to enjoy it
Taste it not overly chilled, first plain and then with a little wasabi soy, dashi soy or miso sauce. Koyasan makers also suggest wasanbon sugar as a sweet variation.
Availability varies by maker, season, and destination.
Sources and further reading
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 and kudzu paste set into a smooth savory block. 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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