Yudofu is a simple and elegant Japanese dish consisting of tofu simmered gently in a light kombu (kelp) broth, typically served with dipping sauces such as soy sauce with grated ginger, scallions, or ponzu. A specialty of Kyoto’s Zen Buddhist cuisine (shōjin ryōri), Yudofu emphasizes subtlety, warmth, and purity of flavor. It is often enjoyed in winter for its soothing, nourishing qualities and is served in hot pots at home or in traditional restaurants near temples.

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