I went to Tenno-san, so naturally ^^ Well, as I mentioned in my previous review, it's delicious. It's always delicious, but I think it's not necessary to emphasize it too much, as natto is just a normal side dish and not something special. I think the same goes for the makers. So, I purposely tried the soybeans here ^^ｖ

While exploring on my bike, I stumbled upon a tofu shop that caught my eye. The name "Hirano Tofu" intrigued me, and after a quick search, I discovered that they are a long-established tofu shop favored by famous traditional inns such as Rosanjin, Shirasu Jiro, Tawaraya, Sumiya, and Hishiya. I immediately made a purchase of four types of tofu - cotton, silk, thick fried tofu, and fried tofu, each priced around 250 yen. The cotton tofu was already soft and had a great soybean flavor, while the silk tofu was also delicious. I enjoyed them with a bit of salt. The fried tofu and thick fried tofu were served in soup and with a sauce. This tofu shop is now my go-to place for tofu. I'll definitely visit again on my bike from time to time. ❤

At the exhibition of Kitano Tenmangu Shrine, there doesn't seem to be any permanent exhibition of treasures, as the larger areas require an additional admission fee. I recently received an invitation ticket, so I plan to visit during cherry blossom season. I was able to get some tofu this time, unlike last time when it was sold out by the afternoon. Today, around 11:00, they had some left, so I bought two blocks of tofu and one piece of thin fried tofu. Luckily, the fried tofu was freshly fried, and the tofu was made using an old-fashioned machine. Oh, I also visited Hirai Tofu in Yamashina, but it seems they have closed down, which is quite sad. For souvenirs, I got some boiled tofu and the grilled thin fried tofu. It was a delicious meal.

When I went to Kyoto, I found a shop that I definitely want to visit. However, they are closed on Sundays, so I can only buy their products on weekdays or Saturdays. Despite it being the afternoon, I hurriedly walked to the shop and managed to get there. Whenever I come here, I always buy the following items: - Fried tofu (230 yen) - Okara (230 yen) These two are a must-buy! Especially the okara, which is creamy and smooth. I like to use it in salads. Another item that is always sold out but I was able to buy on this day was: - White tofu (momen) (230 yen) It is also rich and creamy! If okara tastes good, then tofu must taste even better (laughs). I will definitely buy it again next time! Thank you very much.

Yuzu finally dropped to around 1000 yen per box. I bought some right away and peeled the green yuzu skin, collecting it with a bamboo grater. I cut them in half and used the juice as well. I bought Hiranomame tofu and aburaage (each 240 yen) to make tofu rice bowls and cold noodles with aburaage. I cut the tofu in half, then into about 8 pieces and let the water drain out. I sprinkle grated yuzu peel and juice, add a suitable amount of soy sauce, top it with high-quality katsuobushi flakes, and garnish with myoga, shiso, nori, etc., and eat it over rice. The contrast between the hot rice and cold tofu, along with the flavor and texture of the garnishes, creates a delightful change. You can savor the rich flavor of the tofu. Hiranoya tofu is delicious, a favorite of Higuchiya and Tawaraya. For the cold noodles, I add grated yuzu peel and juice to the broth. For the aburaage, I fry it and then blot the oil with kitchen paper to make it light and tasty.

I visited based on a recommendation from Tawaraya-san. The breakfast tofu is delicious. They dig a deep well and use Ginmeisui water. The water in Fukuoka-cho is delicious. - White tofu, cotton tofu. Only soybeans, bitter juice, and water. It is soft and has a texture close to silk. The water is good. The beans and skills are important too. The beans are high in protein and low in sugar, refreshing. They use an electric grinder, gas tank, and press. The master's bitter juice combination. We enjoy it as hiyayakko or yudofu with sea salt. Yudofu is usually eaten with kombu dashi soy sauce or yuzu pepper, but it would be a waste to eat it that way at Hirano-ya. I also want Taro Minamoto's yudofu bucket. - Silken tofu, limited to summer. They also use agar. Maybe it's because the soybeans are weak in the summer. It's smooth and rich in water, making you want to rub your cheeks. We enjoy it with sea salt on hiyayakko. Usually, we use pickled ginger and re-brewed soy sauce, but it's a waste. Wrap the white tofu in gauze, put a heavy weight on it, and drain it in the refrigerator overnight. When it becomes about half the thickness, fry it whole in 120°C vegetable oil to expand, then raise the temperature to 170°C to finish the surface crispy. I like to fry it for about 30 minutes until it is completely fried, then raise it halfway to make it thick and crispy. Enjoy it after draining the oil. Nothing beats a deep-fried dish. It makes a delicious namaage. Enjoy it with dyed pickles.

The hot tofu served here is excellent, made with high-quality Rishiri kelp and Hirano tofu. The ponzu sauce is a classic accompaniment, but the tofu itself is delicious enough to be enjoyed on its own. The staff recommend it as a souvenir for guests, and it's a popular choice. The atmosphere is pleasant, making it a nice spot for a morning stroll, but I didn't buy any to take home as I didn't plan on going straight back. I think enjoying the tofu at home from Sanosuke is more than enough. Sanosuke Teahouse

We have been making traditional tofu since ancient times.

I heard there was a delicious tofu shop in the area, which is known for being used by a famous inn. After researching, I found out it was this place and finally got to visit. The location is near Kyoto City Hall subway station, south of the famous Tawaraya Inn. I couldn't find it at first and passed by it (laughs) It was late in the day, so they only had fried tofu left, which was a bit disappointing. I asked if they had okara, and they said they did and gave me some. I think it was around 100 yen per bag. The fried tofu here is rich in soybean flavor and delicious! I lightly grilled it and ate it with ponzu sauce and grated radish. The okara was milky and tasty! I mixed it with canned tuna for a snack with sake (laughs) I'm happy to have found this good place! Next time I go to Kyoto, I want to buy Hiryu-to and thick fried tofu.

Two days ago, I visited this place to buy "aburaage" and the shop owner advised me that it's best to come just before they close as they were heading back to Tokyo. So, I went back before visiting "Aka" and bought aburaage (fried tofu), atsuage (thick fried tofu), and shiratofu (cotton tofu). Before checking out of the hotel, I made space in my carry-on bag for these items, and after purchasing them, I spread out my bag in front of the store and put them in. I returned to Tokyo and the next morning, I was surprised by how delicious they were. The aburaage here is different from the one in Tokyo, with more oil content which seems to be the secret to its deliciousness. Despite the high oil content, it doesn't feel greasy and is actually quite light. Whenever you visit Kyoto, make sure to buy aburaage here. The atsuage also has a richer flavor compared to Tokyo's, and when grilled, it's fluffy and soft, you could probably eat two bowls of rice with just this (laughs). However, the shiratofu is a bit watery, and I prefer the cotton tofu in Tokyo. I tried buying aburaage in Tokyo after having it in Kyoto, but it wasn't as good. This experience made me realize that aburaage in Tokyo and Kyoto are different. I found a wonderful tofu shop, and whenever I visit Kyoto, I will definitely stop by here to buy aburaage and atsuage.

This is a tofu shop that was recommended to me by MyRepi in the past. It has a very nostalgic atmosphere. It reminded me of the tofu shop in my neighborhood that my mother used to send me to when I was in elementary school. It feels like memories from decades ago are coming back to me. In the present day, I don't think there are any tofu shops like this in Nagoya. This is truly unique to Kyoto! It seems they have two types of silk tofu, one for summer limited edition and one labeled as "soft." The regular silk tofu is said to be the "soft" one. I'm curious about the summer limited edition silk tofu... I wonder if it's even softer. I bought three blocks of the "soft" tofu for souvenirs and for myself, as well as three pieces of fried tofu. When I got home, I immediately cooked them. Unlike the tofu and fried tofu from supermarkets, these were fresh. The expiration date is short, only about two days. That's Kyoto tofu for you. The fried tofu was quite large, about 15x30 centimeters. I grilled it with ginger soy sauce and it brought back nostalgic flavors! I truly appreciated the deliciousness of fried tofu. My children, who were eating it for the first time, finished it in no time. I made tofu hot pot with the tofu... It didn't look very appealing, but the taste was still great. Delicious food equals a battle against time. The lack of an expiration date... that's the charm. In the end, maybe it's better to eat it at a specialty shop. Buy it in the morning, cook it at night. It's a bit of work, but that's the best way to enjoy it. Give it a try if you can.

"Hinano Tofu"... I stopped by here before having a meal at Mr. Iida's place. The atmosphere of this long-established tofu shop gives a feeling of something delicious coming up. The warmth of the master and the mistress is also great! This time, I received silk tofu, cotton tofu, and fried tofu from a friend as a souvenir. When I checked on Tabelog, I saw that places like Tawaraya Ryokan and Hiiragiya Ryokan use this tofu, which got me excited. First, I tried the silk tofu with cold tofu. It has a smooth and gentle taste, which makes it understandable why it's popular. I had the cotton tofu and fried tofu with miso soup. The tofu's distinctiveness left a strong impression, reminding me of breakfast in Kyoto. The fried tofu was also delicious. I'd like to try different types of tofu next time."

A friend of mine recently posted a review of Morika's Yuba Tofu Aburaage, and I became interested in trying it. When I visited the restaurant, the owner greeted us warmly, and the atmosphere was friendly. I ended up buying similar items to what my friend had recommended, and they were delicious. The Aburaage was crispy on the outside and juicy on the inside, and I especially enjoyed it. I also tried the Momen White Tofu, which was smooth and tasty, and the Aburaage was good for cooking in dishes like simmered dishes. Overall, I had a great experience at the restaurant and enjoyed the food.

I was strolling around Kyoto, and in this area, there are many traditional inns, creating a serene atmosphere that is unique to Kyoto. As I was walking around, I noticed a sign for Hirano Tofu... Wait, isn't this the place that a fellow reviewer raved about the delicious tofu? I quickly checked my phone, and indeed, it was! What a coincidence! I decided to buy some tofu to take home. When I entered, the owner was sitting by the heater watching TV. I asked for some tofu, but unfortunately, they were almost sold out since it was close to 7 pm. I ended up buying some cotton tofu for 230 yen and a thick deep-fried tofu for 80 yen. I was also tempted by the natto, but I decided to try it next time. The tofu from this place is supplied to the Tawaraya Inn, Sumiya Inn, Charcoal Inn, and Hiiragiya Inn. I was excited to try such special tofu. The deep-fried tofu was cooked with konjac and daikon radish, and it was delicious with a Kyoto-style light flavor. The tofu was incredibly smooth and silky, almost like silk tofu. It had a great texture and was perfect for making cold tofu. I wish I had bought more! Next time, I want to try grilling the deep-fried tofu. Tofu like this would make a fantastic hot pot. The reviews were right; this tofu was truly delicious, and I'm grateful to have found this shop by chance.

My favorite tofu shop☆☆☆ Among the tofu shops in Kyoto, this shop is my favorite! On my third visit in November 2014, I bought aburaage and soft tofu♪ This time, I bought aburaage and soft tofu!!! Aburaage 230 yen Soft tofu 230 yen Thick fried tofu 70 yen I cooked the aburaage with taro in a simmered dish. The thick aburaage is fluffy and absorbs a lot of the simmered broth, making it very juicy and delicious☆☆☆ It was warm that day, so I enjoyed the soft tofu as is with bonito flakes and a slightly sweet soy sauce from Kumamoto♪♪♪ I toasted the thick fried tofu and it was crispy on the outside, while the inside was soft and delicious☆☆☆ Next time, I have to buy "hirousu" for oden!!! - - - ☆☆☆ - - - On my second visit in April 2014, I bought thick fried tofu♪ Last time I visited was in February. I regretted not buying the thick fried tofu, so I went back again♪ I visited the shop around noon and found the thick fried tofu near the entrance!!! There were still 7-8 pieces left. Thick fried tofu 1 piece for 80 yen I toasted it and enjoyed it! The crispy outside was nice and the inside was soft and smooth☆☆☆ It was delicious as always♪ The prices had changed due to the increase in consumption tax since my last visit. Please check the map at the following address! The map on Tabelog is incorrect... http://nttbj.itp.ne.jp/0752211646/access.html - - - ☆☆☆ - - - On my first visit in February 2014, I bought tofu♪ I found this shop while walking to Kyoto Ryori Nakamura! After having lunch at "Kyoto Ryori Nakamura," I came back to buy tofu(*^^*) The shop is located on Fuyacho Street, where old ryokans like "Tawaraya Ryokan," "Sumiya Ryokan," and "Hiiragiya" are lined up. When I searched, I found out that the shop was established in the Meiji era. They have been supplying tofu to famous ryokans. The tofu is said to have been eaten by famous figures like Kitaoji Rosanjin and Shirasu Jiro. The tofu is made using Kyoto's underground water and traditional methods without preservatives. I bought the recommended white tofu (momenn) for 220 yen. It's a smooth and silky tofu with a hint of sweetness, which is very delicious!!! It's very soft but holds up well in a hot pot. The shopkeeper assured me that it's okay to put it in a hot pot, and I agreed after trying it(*^^)v I saw some fried tofu on the shelf next to the entrance, so I want to try that next time(^_^)ゞ Please check the map at the following address! The map on Tabelog is incorrect... http://nttbj.itp.ne.jp/0752211646/access.html Tofu made with nigari in the heart of Kyoto is favored by locals and renowned ryokans and restaurants. The current 3rd-generation owner continues to uphold the traditional methods. In particular, the silk tofu made only during the hot summer months (late June to late August) for 180 yen per block has a unique taste that is typical of Kyoto. The unique method of adding nigari and agar to soy milk is only practiced by a few tofu shops in Kyoto.

I learned about this tofu shop, Hirano Tofu, from the reviews of MyRebi from Kyoto and Maron Mama, and I had been waiting for the opportunity to visit. It is said that they have been supplying tofu to three major inns in Kyoto, and even famous figures like Kitaoji Rosanjin and Shirasu Jiro praised their tofu. The shop is located in Fuyacho on the Shijo-dori street. The exterior looks like a typical tofu shop. When I asked the staff for recommendations, they suggested the cotton tofu instead of silk tofu. So I bought cotton tofu, two pieces of thick fried tofu, and fried tofu skin (total 600 yen). Cotton Tofu: It was so smooth that I almost doubted if it was really cotton tofu. It was incredibly delicious. I had half of it as cold tofu and the other half the next morning with the leftover fried tofu skin in a white miso soup, and the texture and smoothness of the tofu really stood out in the miso soup. It would be perfect as a hot pot ingredient. It made me feel like I was having breakfast at the Tawaraya Inn (laughs). Thick Fried Tofu: I love drinking sake, and I found the thick fried tofu even more delicious than the tofu. I lightly seared the sides, added green onions and Asahi ponzu sauce. I often buy thick fried tofu, but this one was exceptional. Fried Tofu Skin: It's huge. When I bought it, it was folded in the bag, but when I unfolded it, it was over 30 cm long. It was also quite thick. I seared the surface until crispy without removing excess oil, and seasoned it with ginger soy sauce. It was great in miso soup, but it's rare to find such tofu-rich fried tofu skin, so I recommend cooking it as the main dish. Overall, I was shocked by how delicious the tofu was after living in Kyoto. Tofu shops in tourist areas like Arashiyama are delicious, but this shop is highly recommended for those who truly love tofu. Tofu in Kyoto is so delicious, isn't it? Oh, and Kobe tofu is delicious too!

At Okazaki Park, there was an exhibition this time. I walked from Oike Street wondering if they still had it. My parents used to say, "If it's tofu, we'll eat it!" so I came to buy some. This tofu shop, where even famous inns buy from, was doing a cleaning at 2:40 PM. Surprisingly, they only had thick fried tofu left. I asked, "Do you still have some?" They replied, "You're early. Is it better in the morning?" Saturdays are especially quick. I bought four pieces. It's about half a block, I guess? I wandered around and returned home around 6:00 PM. I gave the souvenirs to my wife, and she heated them in a frying pan with ginger and green onions, transforming them into a delicious dish for only 280 yen. It's cheap but tasty. Kyoto is wonderful at times like this. Thank you for the meal as always.

When it comes to eating, I usually have yudofu, but the harihari nabe with minuma and fried tofu is also delicious. Overall, it's simple. I found out that the best way to eat the fried tofu is to eat it on the same day. The fried tofu does not taste good if it sits for a while, maybe because the oil deteriorates or the tofu weakens. The difference in taste is noticeable when eating the harihari nabe with fried tofu in the evening on the same day. There is also sushi-age which is delicious. Grilled thick fried tofu with ginger is great for summer. The fried tofu and tofu are only 230 yen, not expensive at all. Made with spring water, beans, and nigari, it's a decent taste. They also supply to nearby shops like Hishiya and Tawaraya. The 4th generation has recently started working to succeed the 3rd generation. (Revisited in May 2016) Fried tofu and tofu dishes from Hirano-ya As summer approaches, my appetite decreases. While waiting for my wife to come home, I cook with the usual Hirano tofu. I cut the fried tofu in half, warm it in the microwave, and open it up with a knife. I mix the natto, finely chopped Kujo negi (about 4 pieces), and let it blend. I stuff it in the fried tofu, close it with a toothpick, put it in a frying pan, cover it, and fry one side. Then open the lid, flip it, and fry the other side. Remove excess oil with kitchen paper. Drain the tofu with cold water for hiyayakko. Shred the zest of a vinegar citrus for seasoning. Squeeze it and mix it with soy sauce. A simple and delicious early summer evening (Revisited in June 2016) Hirano-ya's fried tofu and Kujo negi kitsune-don is popular. It's getting hotter, but I felt like eating a bowl. Drain the Hirano tofu for hiyayakko, shred the zest of a vinegar citrus for seasoning, and squeeze the juice. Cut the fried tofu in half and then into slices about 5mm thick. Slice 4 Kujo negi diagonally. Remove excess oil from the fried tofu, then cook it in store-bought dashi over high heat. Add a tablespoon of light soy sauce and 2 tablespoons of mirin to taste. Add the white part of the Kujo negi and simmer. Add the green part at the end and simmer a little. Serve over rice and sprinkle with sansho pepper. The kitsune-don for two is ready and well-received by my wife. (Revisited in October 2016) Thoughts on appearing on NHK Kyoto TV Recently, Hirano tofu appeared on Kyoto TV with their fried tofu. The wife also appeared as the fryer for the fried tofu, with her name on display. The husband (3rd generation) talked about the characteristics and considerations of the tofu for fried tofu, showing the pride of a craftsman. When a famous nearby inn (H) recently said "it's become softer," he immediately dismissed it saying "there's no way it has changed!" I promptly shared my thoughts. Reservations for tofu and fried tofu are typically made for "one block and one sheet."

In March 2015, I finally had the chance to go back and get some cotton tofu. Once again, I missed out on the Hiryu head... I had it as yudofu. It was full of flavor and delicious. In October 2014, after leaving the Kiriya family's place, I stopped by Honnoji and did some shopping at Hatoko. Going too far east to enjoy Nishiki, I headed west on Nishikikoji. I got some soba buds at Kawaoya (I like the smaller ones because they are easier to eat) and continued west. I spotted a tofu shop. Oh, it says Hirano. A typical small town tofu shop, but the name sounds familiar... I decided to take a look inside. The shop had traditional tools on display, and an old man was reading the newspaper. Tofu and fried tofu were displayed in the case. I got some cotton tofu and fried tofu. While chatting, a local asked the old man to keep some tofu for them as they passed by. On a small blackboard next to where the old man was sitting, there were small letters listing how much tofu each shop in the neighborhood had in stock. Yes, this shop sells various tofu from different tofu shops in the area. It was very reasonably priced at 220 yen. Since they were out of hiryozu, I also got some thick fried tofu. The firm yet soft cotton tofu had a subtle soybean flavor. I ate it as is, but I'm sure it would be absolutely delicious as yudofu. I'll definitely go back to buy more when it gets colder.

Visited around 9:40 am on Saturday, March 25, 2023. Asked for tofu at the store and was told they only have unlabeled tofu, to which I agreed. The old-fashioned atmosphere was nice. Made yudofu at home. Recently obsessed with it. The taste had a good aroma of traditional tofu. Deep and rich flavor! This is exactly what I was looking for. Perfect in every way, a 100-point flavor! I was a little moved.