Japan
Agedashi Tofu
揚げ出し豆腐
Cubes of silken tofu dusted with katakuriko and deep-fried, served in hot dashi broth.
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Japan
Ganmodoki
がんもどき
Ganmodoki, the deep-fried tofu fritter studded with vegetables, is a named Japanese item eaten in oden and simmered dishes and sold as itself.
Japan
Hiyayakko
冷奴
Chilled silken tofu topped with soy sauce, scallions, ginger, and katsuobushi, a summer side dish.
Okinawa, Japan
Tofuyo
豆腐よう
Tofuyo, Okinawan tofu fermented for months in awamori and red koji until it eats like a blue cheese, is singular and place-bound.
Japan
Yuba
湯葉
Yuba, the skin lifted from simmering soy milk and eaten fresh or dried, is a named Kyoto and Nikko delicacy with dedicated producers and temple-cuisine standing.