Kori Dofu
What is Kori dofu?
Kori Dofu (凍り豆腐・こおり豆腐・Frozen tofu) is tofu that has been frozen and dried.
It is known as one of Japan’s traditional preserved foods, and is used as an ingredient in “Nimono” simmered dishes at high-end restaurants and in households alike.
It is often produced by mechanical freezing and drying, but traditionally it is produced by hanging it outdoors under an eave during cold seasons, repeatedly freezing and thawing it, removing the moisture, and then drying it.
The “koya tofu” produced at Mount Koya is famous and has become a common name, but in Hokkaido and the Tohoku region it is often called “Shimi dofu, Shimi tofu” or “Ren dofu, Ren tofu”. In Osaka, mainly in the Kawachi region, it is also called “chihaya tofu”.
When eating, it is rehydrated in water or lukewarm water, then boiled in broth.
