An exclusive look into a master's workshop

Frozen Tofu (“koori-dofu” in Japanese) is a typical preservation food of the Suwa area, prepared by laying thick slices of tofu outside during the night when the temperature drops to minus 15~20 degrees. The tofu obtained this way does not only last longer but has a dense, springy texture and a rich flavor.

Frozen tofu tradition started about 200 years ago in the Yamaura, the rural area under the mountains’ shadow, as an attempt by local farmers to create a source of income during winter. The locals would produce this icy version of tofu from December to February and sell it as far as Matsumoto while still frozen.

Our activity takes place at "Sennen Tofu," a small family-run tofu shop where the current master perpetuates the centenary tradition of frozen tofu while expanding his repertoire to regular tofu and tofu-based cooking.
The experience starts early so that you can see the hard slices of frozen tofu lying in the chilly morning air. Try touching them to feel how cold they are. Once you are acquainted with the final product, it is time to get into the workshop and observe how it is made. The master still follows the traditional method he inherited from his predecessors, in which the soy milk is poured into a wooden box, wrapped in a cotton cloth, and then pressed with heavy stones.

After the guided visit, you will move to a nearby room where under the master’s guide, you can try making frozen tofu with your own hands. *The master will lay your tofu outside to freeze for one night. If you are staying in the area, you can pick it up the following morning. Otherwise, we can send it to your next accommodation with refrigerated delivery service for an extra fee.

The morning will conclude with a degustation of tofu, frozen tofu, and other tofu-based dishes such as okara salad and soy milk tenyose (a jelly-like vegan cake).