Core Kyoto
Season 5, Episode 6: Kyoto Tofu: Subtle Taste Nourished by Skill and Pride
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Tofu arrived from China along with Buddhism over a millennium ago. It further evolved in Japan as an ingredient in Shojin-ryori vegetarian Zen cuisine and in time appeared on the tables of the common folk. The pursuit and refinement of tofu-making and its cooking in the ancient capital produced distinct varieties. The artisans curdle the mix of soybeans and water with bittern to give a taste that is profound in its simplicity and sophistication. Discover the food culture surrounding Kyoto Tofu.
All Episodes - Season 5
Episode 1
Ohara: A Mountain Village Echoing with Buddhist Chants
Episode 2
Kyoto State Guest House: Hospitality Imbued with Beauty and Craftsmanship
Episode 3
Public Baths: People Gather to Wash Their Troubles Away
Episode 4
Kitayama Cedar: Lending a Quality of Polished Dignity and Beauty
Episode 5
The Culture of Incense: The Wafting Scents of an Ageless Pleasure
Episode 6
Kyoto Tofu: Subtle Taste Nourished by Skill and Pride
Episode 7
Modern Kyoto: The Ancient Capital's Aesthetics Shape the Future
Episode 8
Potter Kanjiro Kawai: Freely Creating a Homely Warmth
Episode 9
The Art of Cleaning: Maintaining the Ancient Capital's Beauty
Episode 10
Nenbutsu Kyogen: Buddhist Teachings Behind Masked Theater
Episode 11
The Custom of Wrapping: Conveying Hidden Sentiments
Episode 12
Nishiki Market: Kyoto's Thriving Kitchen
Episode 13
Gion Matsuri Floats: The Pride of Generations Revived
Episode 14
Ayu Sweetfish: A Summer Delicacy with Culture
Episode 15
Hidari-daimonji: Flames of Prayer to the Other Side
Episode 16
Kyoto Braided Cords: Bit Players That Shine
Episode 17
Footwear Culture: Dressing the Feet for Form and Function
Episode 18
Zuiki Matsuri: A Celebration of the Local Harvests
Episode 19
Ink Paintings: Insights into the Heart of Zen
Episode 20
Kyoto Snacks: Sweets and Treats for Everyday People