🍱 Go Dofu with Sesame Soy Sauce

Tofu made throughout Japan is formed by adding bittern to soy milk, but “Go Dofu", which is mainly from the town of Arita Town in Saga Prefecture, is characterized by the addition of kudzu, starch, and other ingredients to soy milk to harden it. The major difference from conventional tofu is the texture, which is soft and chewy. It also has a glossy, pudding-like sheen. It is usually served as a side dish with sesame soy sauce, but it can also be enjoyed as a healthy sweet by pouring molasses or soybean flour over it. The name “Go Dofu" comes from the name "Go," which means "to make tofu" in Japanese. The soy milk is pressed from the "Go" and kneaded with kudzu to make "Go Dofu," which is said to be named after the "tofu" made from "Go".Another theory is that it is tofu that came from the Chinese country of “呉(=Wu)". There are various theories about its origin, but one theory is that a tofu maker in Arita who visited Nagasaki at the beginning of the Showa period to buy soybeans learned from a Chinese person how to make tofu using "kudzu". Another theory is that an old lady at a sushi restaurant in Arita learned the original recipe from a Chinese man in Nagasaki in 1929, and it became popular in the town when she started serving it at her sushi restaurant.