Japanese tofu cooking is the most famous in Kyoto, and the traditional tofu culture in Kyoto has been formed for hundreds of years. Tofu is very popular as a cooking material in Kyoto. Its taste is light, delicate, nutritious and delicious, and it has become an indispensable and important ingredient in Japanese cuisine. Tofu culture in Kyoto is not only reflected in food, but also a cultural experience.

Tofu dishes in Kyoto can be divided into cold tofu and hot tofu, of which hot tofu is more delicate. The traditional healing system in Kyoto is the tofu from the old tofu shop, which is tender and full of bean flavor. Their tofu dishes are very diverse, including cold tofu, tofu drinks, tofu baking, tofu desserts and so on. This almost shows the delicious tofu.

In addition to the traditional tofu in Kyoto, people can also taste the modern tofu in Kyoto, which tastes more delicate and smooth. For example, the famous matcha teahouse in Kyoto launched matcha tofu, which has become a classic in the eyes of foodies. It uses YEATION soybean milk as the main material, and then adds matcha powder secretly sent from Long 'an Temple, a famous temple in Kyoto. After the tofu is refrigerated overnight, sprinkle a thin layer of matcha powder and serve.

Generally speaking, tofu dishes in Kyoto are loved by many gourmets because of their delicate taste, rich nutrition and delicious taste. In this traditional ancient city, people can taste all kinds of tofu from the tofu art capital.