Handmade and Hand-Fried to Perfection: The Delicious Tofu of Nanzenji Tofuya Hattori (Kurotani-cho)
Founded in 1910, this shop specialises in tofu and abura-age. After being approached by supermarket buyers who had heard of their reputation, the third-generation owner (the previous head) shifted the shop’s policy. While expanding from a local town tofu shop to a scale that sells in cities across the country, “We limit production to a volume that can still be managed by human hands,” says Nishijima Hiroshi (西島寛), the Sales Manager and husband of the fourth-generation owner.
Large, thick, and with edges that puff up—this is the traditional Kyoto-style abura-age.
While simmered abura-age with vegetables is a staple of home cooking, the real delight comes when the flavorful broth seeps from the puffed edges, making each bite even more satisfying.
“We don’t make them perfectly uniform. This unevenness is the history of Kyoto’s food culture that evolved abura-age into something highly satisfying, and it is the essence of handmade fried tofu.” According to Mr Nishijima, the true flavour of abura-age shines through when it is toasted. He wants customers to first experience the aroma of the soybeans and rice oil.
“The deep flavour of soybeans is our pride!”
Lifting the expanded dough from the oil. Judging the timing is difficult.
Mr Nishijima Hiroshi, inheriting the taste and tradition of the neighborhood tofu shop
Nanzenji Tofuya Hattori (南禅寺豆腐屋 服部)
Address: 3 Kurodani-cho, Sakyo-ku, Kyoto-shi, Kyoto
Phone: 075-771-0114
Opening hours: 8:00–16:00
Closed: Wednesdays
Official Website: https://nanzenjitofu.jp/
Also available via their online shop.
This article is translated from https://intojapanwaraku.com/travel/289363/
