Best Simmered

Ankake yudofu is a traditional Japanese comfort dish consisting of warmed silken tofu topped with a thick, savory starch-based sauce, often flavored with soy sauce and dashi.

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.

A traditional Japanese side dish of blanched spinach steeped in dashi and paired with crushed tofu, reflecting simple washoku culinary principles that emphasize seasonal vegetables and umami.

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.