The large hiryozu with lily root is delicious. Hiryozu is best when made into oden or simmered dishes. If you go in the morning, you can find side dishes like simmered hijiki or shirataki. They are often sold out in the afternoon. It's very lucky if you come across inari sushi. I also love the smooth yuba and deep-fried tofu.

Located about a 5-minute walk from the main gate on the north side of Daikakuji Temple along Daikakuji Street (formerly Omiya Street), this popular tofu shop often sells out by evening. On the storefront, you will find a lineup of various tofu products such as silk tofu, Kinugoshi tofu, Yoshino tofu, Oboro tofu, soy milk, Yuba, Atsuage, Agodashi tofu, Hiryusu, and Aburage. It is rumored that these products are also used in Kyoto cuisine restaurants, but they are also sold retail at the shop, where the artisan-like owner and gentle wife provide great service. Here are some of the items I have tried: - Kinugoshi tofu: Smooth and silky - Yoshino tofu: A blend of Yuba and kudzu starch, served with soy sauce or black honey. It is so mochi mochi that it sticks to the lid when opened, with a rich sweetness from the Yuba. - Hiryusu (similar to ganmodoki): A crispy thin coating filled with lily bulbs, carrots, shiitake mushrooms, lotus root, black sesame, and the rich flavor of Oage tofu. - Agodashi tofu: A smooth cotton tofu that is almost mistaken for silk tofu, served with a separate Agodashi sauce (20 yen). - Sesame tofu: Pure yet deep in flavor. - Okara: A mixture of lotus root, konjac, carrots, water bamboo shoots, shiitake mushrooms, and greens, packed with the sweetness of soybeans. - Hijiki: A mix of konjac, carrots, and boiled soybeans, with a generous amount of ingredients in a rich broth, perfect as a side dish for rice. - Shiraae: A dish with plenty of ingredients such as shiitake mushrooms, bamboo shoots, cucumbers, carrots, konjac, enoki mushrooms, etc., with a well-balanced vinegar taste. Local residents say that it often sells out by evening, but it is relatively easy to get during the COVID-19 pandemic.

"Furyu-to" is a healthy traditional Japanese dish with tofu skin, ginkgo nuts, lily bulbs, wood ear mushrooms, and carrots. It is commonly used in home cooking in Kyoto. A light soy sauce with a bit of mirin is added for flavor. The vegetables are simmered slowly in boiling water, starting with the stems and adding leafy greens later. This dish can be enjoyed warm or cold. I love serving it in my favorite rustic pottery from Mashiko, Tochigi Prefecture. It makes me want to visit Mashiko town again. I also admire the work of Mr. Kusashita, who cultivates domestic red cotton for indigo dyeing. I look forward to seeing the traditional crafts of Mr. Miyahara, a lacquer artist from Utsunomiya, Tochigi Prefecture. The bonsai by Mr. Sudo in Gionbara near Yakuinji Temple is also impressive. The combination of a lovely tea room and bonsai in Japan is truly beautiful. I also recommend the "Yukigetsuka" in Nasu-Shiobara for a relaxing experience with turtle stone baths, cypress baths, and a French dinner with Chambertin wine. It reminds me of my visit there 20 years ago. Mixing "Furyu-to" with leafy vegetables like mizuna, hakuna, and karashina makes a delightful side dish. Pairing it with fried tofu and turnips elevates the flavors. Both are easy to eat and have an elegant taste. Although I don't often dine out at traditional Japanese restaurants, I do enjoy the occasional visit with overseas friends. Tofu dishes and traditional side dishes are like home-cooked meals to me, so I prefer to enjoy them at home. With tofu and Furyu-to readily available at affordable prices, I don't feel the need to dine out specifically for them. If you ever find yourself in Kyoto, I highly recommend visiting Kyoto's favorite tofu shop, "Kyoto Tofu Ogawa," near Daitokuji Temple in Kita-ku. They offer delicious and elegant fried tofu and Furyu-to. The name "Furyu-to" is quite mysterious, and I wonder why it's named that way. Perhaps eating a dragon's head is a form of warding off evil? It's a curious name indeed. But here at Daitokuji-Ogawa, you can get a large Furyu-to with two ginkgo nuts for only 160 yen, which is a great deal. Enjoy!

Here's a tofu specialty store where you can get a block of tofu for 200 yen, whether it's silken or cotton. The slightly more expensive crumbled tofu is soft and has a rich flavor. It's worth trying it chilled with some green onions and bonito flakes. This tofu is a bit luxurious and perfect for enjoying on a moonlit autumn night. The store also offers a special deal with two ginkgo nuts included, which adds to the value. The tofu pairs well with green onions and bonito flakes, and a dash of soy sauce is a must for people from Kansai. Different regions and stores have their own unique tofu variations, so exploring different types of tofu, like fried tofu or hirousu, can be a fun experience in Kyoto. Enjoying simple tofu dishes with green onions is a common practice among locals, and the price of a block of tofu is around 200 yen in Kyoto. Hirousu, a popular dish in Kyoto made by simmering Kyoto vegetables in udon broth, is a must-try. Tofu, being a nutritious soy product, is a great addition to any meal and can be a good substitute for meat on some days. Using light soy sauce and dashi broth to flavor the tofu is a basic method, and adding bonito flakes or kombu is optional. This tofu shop is closed on Sundays and offers delicious crumbled tofu for around 370 yen.

There is an old-fashioned shop near Daikaku-ji that sells various types of tofu, including silken tofu and crumbled tofu. I bought both types and found them to be firm and well-made. However, I didn't notice any special sweetness from the soybeans. It was not bad, but just average. Thank you for the meal.

The renowned tofu shop at Daikaku-ji Temple is Ogawa, known for their Kyoto-style tofu. They close at 6:00 PM and often sell out of their products. It's best to visit before 4:00 PM. The price for one block of tofu is 200 yen, which is typical for Kyoto tofu. They also sell deep-fried tofu using their tofu, with a special sauce that is just the right amount of spicy. It's so delicious that you'll want to eat it right away with chopsticks. Sprinkling chopped green onions enhances the flavor. The sauce is made by Riken Vitamin Co., Ltd. in Tokyo, and packaged by Senba Packaging Co., Ltd. in Mooka Town, Tochigi Prefecture. Their "Hirousu" tofu pouches are special in Kyoto, containing two ginkgo nuts instead of the usual one. These pouches are typically cooked quickly in a udon broth with vegetables like Chinese cabbage, field mustard, and mizuna, as well as fried tofu. This dish is a common Kyoto side dish, known for its fox-like color and subtle flavor enhanced with light soy sauce and mirin. It's important to note that no sugar is used in this dish. Other recommended tofu products include okara, sesame tofu, and Yoshino tofu, available in silk or cotton textures. Kyoto-style cooking involves using chopped green onions, grated ginger, and myoga as condiments.

I stopped by Otokusan and bought silk tofu and hirosu. These affordable and healthy bean products are perfect as souvenirs for my vegetarian sister and hirosu-loving mother. When I visited in the evening, there was only one block of silk tofu left. There were two ladies behind me in line. I heard a voice saying, "It's already sold out!" There was still a little bit of cotton tofu left. The tofu was 200 yen and the hirosu (large) was 160 yen. Today, I received a message from my mother saying that my siblings are coming home after a long time, so I decided to visit Otokusan tofu shop as a gift for my family. Luckily, I was able to get the silk tofu. I also bought hirosu for my mother. In our house, we use tofu as a binder for hamburgers or as a substitute for bread by mashing it and adding it in. It is low in calories and a healthy bean product, so we prefer the smooth silk tofu. We also use white tofu. Tofu is used as a soup ingredient, cooked with beef in a sweet and savory sauce, as well as in sukiyaki. For soy sauce flavor, we make tofu steak and sprinkle bonito flakes on top. We love the convenient tofu from Otokusan.

Mr. Ogawa's "Yoshino tofu" with black honey drizzle is delicious. Let's compare it to last night's maple flavor. The maple flavor wins in terms of aftertaste, being refreshing. The black honey wins in sweetness. For those who prefer less sweetness, they also sell a dashi broth. This can be a side dish. The Hirusu (flying dragon head) is interesting as it contains shiitake mushrooms, carrots, black wood ear mushrooms, 2 lily roots, 2 ginkgo nuts, and black sesame seeds. The one I had in Nagoya was very dark and had a strong bitter taste, while the one in Kyoto had a lighter color and was delicious. The presence of 2 ginkgo nuts for 160 yen is appealing.

Listening to the refreshing sound of the wind chimes, I suddenly felt like eating something sweet and sticky. I discovered this wonderful tofu shop, and I really want to try the Yoshino tofu. I ordered the following items: - Hiro-Us (large) x 1 for 160 yen - Hiro-Us (small) x 1 for 120 yen - Inari tofu (fried tofu pouch) x 1 for 200 yen - Tofu x 1 for 200 yen - Yoshino tofu x 1 for 250 yen I also requested black honey and soy sauce sauce for an additional 20 yen each. They have thick fried tofu with sauce available, but the fried tofu pouch is not available yet. They mentioned it will be available for lunch. During this season, I always crave Yoshino tofu. It's so delicious when chilled. It's made with domestic soybeans and kudzu, giving it a unique texture similar to Bavarian cream. It's perfect for summer. I highly recommend trying it chilled with soy sauce-based dipping sauce for a main dish, or with black honey for dessert. The slight soy milk smell is not overpowering, making it a great dessert option. My family prefers it with black honey. In Kyoto dialect, Hiro-Us refers to this dish. It is also known as Hiryu-Head in other parts of Japan. Depending on the region, it may be called Ganmodoki. The small version, called Kin-Kan Hiro-Us, does not contain ginkgo nuts. The large version includes two ginkgo nuts, making it a better deal. It contains shredded carrots and finely chopped black wood ear mushrooms, providing a crunchy texture within the fluffy tofu. At home, we prepare it by simmering it in a thick udon broth. In winter, we use small turnips, while in spring, we use mizuna or other field greens. A follower suggested baking it in a frying pan lined with aluminum foil, which I plan to try. Both silk and cotton tofu can be used as miso soup ingredients or enjoyed cold with grated ginger and soy sauce. You can also sprinkle bonito flakes on top. The shop is located near the East Gate of Daitokuji Temple, just a 2-3 minute drive from Kitaoji in Nishijin. There is no parking lot, so it's convenient to park on the north side of the shop where there is less traffic. Be careful as the road is busy and there is a slight curve that can be dangerous. For dessert, I tried the Yoshino tofu with maple syrup for the first time. It was delicious, even better than black honey. I loved it. It's a must-try for maple syrup lovers.

Kyoto was the setting for the movie "Mother Water," which was released in the fall of 2010. The film depicts the daily lives of seven men and women, including Setsuko who runs a whiskey bar, Takako who owns a coffee shop, and Hatsumi who sells tofu. The movie features performances by Satomi Kobayashi, Kyoko Koizumi, and others. I came across this restaurant while on a work errand near my workplace. I purchased "silken" and "firm" tofu around 3 pm. The tofu was delicious, but I felt it lacked a punch. Later, I learned about their famous "Yoshino tofu" and decided to revisit the place. The Yoshino tofu, coated with Yoshino kudzu, had a unique texture. It was a bit bland when eaten alone, but when paired with a tangy soy-based sauce, it was incredibly delicious. The staff also asked if I wanted a sauce or black syrup with the tofu, which made a huge difference in the taste. Overall, it was a delightful experience. I recommend visiting this restaurant, especially for those near Kyoto. Thank you for the meal.

It's getting hot, so I made my first purchase of the year!! ＼(◎o◎)／! - Yoshino tofu 250 yen As usual, I had it with sauce (*^^)v Content and taste... - Tofu made with Yoshino kudzu!! (^o^)丿 It's best enjoyed chilled ♡ Has a soft and bouncy texture (^^♪ It has a texture similar to sesame tofu, but since it's made with soybeans, it's not too heavy (^。^)y-.。o○ However, I felt that the sweetness was less than usual (~_~;) Overall impression... Perhaps the soybeans were changed due to the high cost of soybeans, or maybe this year's soybean harvest is not good? I felt less sweetness than usual, which was disappointing (T_T)/~~~ The texture is still amazing♡ It's addictive!! (^_-)-☆ I would like to try it again sometime later (＾◇＾) ====== Kyoto has many temples, and near the temples, there are many tofu shops!! (*^ー^)ノ♪ This shop is recommended by the Daitoku-ji Temple♪ d(⌒ー⌒)! Since it's in the neighborhood, I have been using it for a long time!! As a tofu shop, they have a variety of products such as thin fried tofu, Hiryu head tofu, cotton tofu, silk tofu, white tofu... you name it. v(・∀・*) Neighbors come one after another to buy from here!! They are all delicious, but my recommendation is... - Yoshino tofu!! 250 yen (with sauce) You can have it with sauce or black honey♪ (*^ー^)ノ♪ Content and taste... Tofu made with domestically produced soybeans and Yoshino kudzu♪ d(⌒ー⌒)! Very creamy and bouncy♪ (*≧∀≦*) Smooth texture... sweet tofu♪ (*^ー^)ノ♪ No bean smell at all♪ d(⌒ー⌒)! I have only tried it with sauce, but it's understandable to have it as a healthy dessert with black honey♪ The sauce is also a delicious, flavorful broth that goes well with this tofu♪ (*≧∀≦*) Once you start eating, you can't stop... (￣▽￣;) Overall impression... Not seen in other shops, it's a great gift that people appreciate!! v(・∀・*) Being tofu, it's healthy♪ (*^ー^)ノ♪ For tofu made with Yoshino kudzu and domestically produced soybeans, the price is affordable!! ( ☆∀☆) No preservatives or additives are used, so it's reassuring♪ d(⌒ー⌒)! Many people buy in bulk!! v(・∀・*) Give it a try♪ (*^ー^)ノ♪

This is a tofu shop near Daikakuji in Kyoto. Despite its unassuming appearance, it is known to be a supplier to one of Kyoto's top temples, Daikakuji. The tofu here has a nostalgic taste, especially the standard white tofu. The "oboro tofu" served in a round cup is also a popular choice due to its generous portion and affordable price. Another must-try item is the "Yoshino tofu" which has a unique texture similar to sesame tofu but with a distinct flavor. It comes with two sauce options: rich dashi or black honey. The shop has a small coin parking nearby, but it's not very convenient, so it's recommended to have someone run in to buy while you wait in the car. The shop is located east of Daikakuji, just off Daikakuji Street.

Located on the east side of Daikokuji Street, just south of Imamiya, this tofu shop is beloved by locals. They close once they sell out, usually around 6:00 PM. Here, you can find fried tofu, large blocks of tofu, fresh yuba, and fried tofu pouches, all made from soybeans. These soy products have a refined taste and are a healthy source of high protein. If you're looking to add more protein to your diet, this affordable tofu is perfect for you. Right in front of the shop, you can also see a monument dedicated to the tea ceremony master Katagiri Sekishu.