Best Simmered

Ankake yudofu is a Japanese tofu preparation in which warmed tofu is served with ankake, a glossy sauce thickened with starch. The sauce is commonly based on dashi and soy sauce and may include ginger, mushrooms, vegetables, or other garnishes, depending on the recipe. Unlike plain yudofu, which emp...

Tofu Oden is a staple component of the traditional Japanese winter dish Oden, featuring various tofu types like Ganmodoki and Atsuage simmered in a light dashi broth.

Japanese simmered tofu in kombu broth long associated with Kyoto's Nanzenji temple district, where specialist restaurants have served it as shojin cuisine for centuries.

Atsuage is a Japanese tofu variety thickly deep-fried to create a crispy golden exterior while retaining a soft, creamy interior, widely used in Japanese hot pot dishes.

Japanese simmered dish using koya-dofu (freeze-dried tofu), a preservation technique developed by Buddhist monks at Koyasan, yielding a spongy texture ideal for absorbing broth.