E-Ticket - Nanzen-ji Temple Kyoto: Authentic Yudofu Cuisine at Junsei Kyoto

Tofu was introduced from China during the Nara period (710-794) and used in temple vegetarian dishes. In the Muromachi period (1336-1573), it became a common food outside the temples. In the Edo period (1603-1868), it was recorded in documents of the time that "travelers who visit must eat yudofu", and it was a specialty of Nanzenji Temple at the time. At Junsho, you can enjoy rich tofu made from domestic soybeans and a special yudofu sauce that makes it extremely delicious. Please enjoy the sweetness of the tofu itself and the bitterness of the soybeans that lingers.

Junsho’s yudofu skin is made from homemade soy milk that mixes domestic soybeans with high sugar content and high protein. The raw yudofu skin is made by the customer himself and is freshly baked. Please enjoy the unique taste and rich soybean flavor. Yudofu, a specialty that was born as a teahouse cuisine in front of Nanzenji Temple, is loved by many customers as “Junsho’s specialty”. Please enjoy the light tofu soup as the main dish!