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Okutan Nanzen-jiThe Originator Of Kyoto Yu-dofu; Tofu That Has A Long History More Than 350 Years
Kyoto's specialty is yu-dofu; soybean soft curd warmed gently in hot water. Therefore, I had wanted to eat once at 'Okutan' with a long and honorable history. Their specialty is own made 'Mukashi Dofu' used natural bittern; a coagulant extracted from seawater. It remains the firmness (tofu usually becomes soft after it boiled) and taste of soybeans.
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Okutan Nanzen-ji
Access：
TEL：075-771-8709
Hours：11:00-16:00 [Sat・Sun・Holidays]11:00-16:30
Closed：Thu
Parking：No parking area
