Description
Tofu frozen and then dried to keep. Rehydrated, it becomes a sponge that drinks up the broth.
高野豆腐
こうやどうふ
kōya-dōfu
Koya-dofu (freeze-dried tofu)
- All year round
Did you know?
Legend says it was born on Mount Koya when tofu left outside froze in winter.
Famous produce
- Koyasan (Wakayama), its birthplace
- Nagano, top producer
In the kitchen
- fukumeni
- tamagotoji
- shōjin ryōri
Season
- Spring
- Summer
- Autumn
- Winter
Nutritional composition
per 100 g edible portion
496 kcal
- Protein 39%
- Fat 60%
- Carbohydrate 1%
| Energy | 496 kcal |
|---|---|
| Water | 7.2 g |
| Protein | 50.5 g |
| Fat | 34.1 g |
| Carbohydrate | 4.2 g |
| Dietary fibre | 2.5 g |
| Salt equivalent | 1.1 g |
| Sodium | 440 mg |
|---|---|
| Potassium | 34 mg |
| Calcium | 630 mg |
| Magnesium | 140 mg |
| Iron | 7.5 mg |
| Zinc | 5.2 mg |
| Iodine | 1 µg |
| Vitamin A (RAE) | 1 µg |
|---|---|
| Vitamin D | 0 µg |
| Vitamin E (α-tocopherol) | 1.9 mg |
| Vitamin K | 60 µg |
| Vitamin B1 | 0.02 mg |
| Vitamin B2 | 0.02 mg |
| Vitamin B12 | 0.1 µg |
| Folate | 6 µg |
| Vitamin C | 0 mg |
Source: Standard Tables of Food Composition in Japan, 8th ed., 2023 supplement (MEXT) · food no. 04042 · Tr = trace · — = no data
