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Drink · Japan
Nihonshu
Japanese sake, a fermented beverage made from rice, koji and water. It is an official geographical indication of Japan and is served chilled, at room temperature, or warm, in small cups.
Flavors · Koya
Goma-dofu
Firm sesame cream made from ground sesame, kuzu starch and water, served in cubes with wasabi and soy sauce. A dish from the vegetarian cuisine of the monks of Koyasan, the sacred mountain of Shingon Buddhism.
Traditional dish from Koya, Wakayama
Also known as: Gomadofu, Goma tofu, ごま豆腐, 胡麻豆腐
Illustrative images. The pictures in this guide are illustrations based on the real place, not photographs, and may differ from it.
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Goma-dofu — Koya, Japan
Despite the name, goma-dofu contains no soy. It’s made from white sesame, hulled and ground into a paste, mixed with water and kuzu starch and cooked while stirring constantly. Once cooled, it sets like a pudding, with a soft, elastic texture and sesame flavor. It’s served in cubes with wasabi and soy sauce or with miso.
According to the Japanese Ministry of Agriculture, tradition says goma-dofu was born in Koyasan, the mountain opened about 1,200 years ago by the monk Kukai (Kobo Daishi), as part of the vegetarian cuisine of monks in training, shojin ryori. It is said that Kukai brought sesame from China and that the dish helped complete a diet without meat or fish. Another explanation links its origin to a sesame dish recorded in a 1697 Buddhist cookbook.
In Koyasan, traditional goma-dofu is made with raw sesame, mountain water and kuzu from Yoshino. It is part of the meals served in temples, including to visitors who stay there, and of other Zen temples across the country.
During the Showa period, Koyasan goma-dofu became known nationwide as a local souvenir, and today it is a common dish in Japanese cuisine, sold in town shops, at roadside stations and in supermarkets. It can also be eaten as a dessert, with white sugar or molasses.
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Where it comes from
Koya , Wakayama
A shojin dish from the temples of Koyasan.
Ingredients
Ground white sesame, kuzu starch, water. To serve: wasabi and soy sauce, sweet miso, or sugar and molasses.
How it is eaten
Cold or at room temperature in cubes, with wasabi and soy sauce; as part of a shojin meal, as one of the small dishes. As a dessert, with molasses.
When it is eaten
Year-round; part of temple meals in Koyasan.
Your questions
Questions about Goma-dofu
Is goma-dofu tofu?
No. Despite the name, it contains no soy: it’s made from ground sesame, water and kuzu starch, which set when cooled to a texture similar to tofu.
Where can you try goma-dofu in Koyasan?
In the vegetarian meals at the temples, including for those who stay at them, and in shops and restaurants in the town of Koya.
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Saba-zushi
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Beyond the guide
