Unlike mass-produced varieties, natural tofu is soft and silky with a slightly sweet flavor. While many countries use tofu in stir-fries and stews, in Japan, it is often enjoyed as is—served chilled with toppings or in miso soup, to fully enjoy and savor its real flavors.

In this hands-on tofu-making class in Kyoto, you’ll learn how to produce your very own fresh tofu from scratch using traditional techniques that have been used for a long time in Japan.

The kitchen is in the heart of Kyoto, just under 5 minutes from Sanjo, about 10 minutes from Kawaramachi stations. While you prepare the tofu, your host will go over the history and cultural significance of tofu in Japan, as well as the differences in soybean varieties and their resulting impact on taste.

You’ll use traditional tofu-making techniques to produce the most luscious texture and gentle flavor. You’ll first sample the tofu plain before adding different toppings to taste its versatility.

Join this workshop to understand why tofu is more than just a food — it’s a symbol of Japanese craftsmanship deeply rooted in tradition.