Koyadofu no Kinome-ae
Koyadofu no Kinome-ae is a traditional Japanese dish featuring freeze-dried tofu (koyadofu) simmered until tender and then dressed with a vibrant kinome dressing made from ground sansho pepper leaves and miso. Originating from Kyoto, it is a staple of shojin ryori, the vegetarian cuisine of Buddhist temples.
🍽️ Nutrition at a glance
This dish is a good source of plant-based protein and dietary fiber, with a moderate amount of fat from the tofu and sesame paste. A typical serving provides around 250-300 calories, along with essential minerals like calcium and iron.
Nutrition breakdown
| Calories | 270 kcal |
| Protein | 18 g |
| Carbs | 12 g |
| Fat | 16 g |
| Fiber | 4 g |
| Sugar | 3 g |
| Sodium | 480 mg |
| Calcium | 210 mg |
| Iron | 3.5 mg |
| Potassium | 280 mg |
| Magnesium | 65 mg |
| Phosphorus | 180 mg |
| Manganese | 1.2 mg |
| Copper | 0.4 mg |
| Vitamin K | 15 µg |
Per 1 serving (approx. 150 g) · estimated, varies by recipe
💡 What's interesting
Culturally, it exemplifies the Japanese principle of 'shun' (using seasonal ingredients) and the resourceful use of preserved foods like koyadofu. The kinome dressing adds a unique, tingling, citrusy-spicy flavor from sansho pepper, which is also known for its mild digestive benefits.
