大豆的工艺——丝滑、鲜美、变化无穷。
豆腐是新鲜的大豆凝乳；湯葉（yuba）则是从温热豆浆上揭起的细腻薄膜。远不止是肉类替代品，匠人豆腐本身即是一道菜——湯豆腐（yudofu，昆布汤煨）、揚出（agedashi，轻炸）、冷奴（hiyayakko，冷食），或丝滑的绢豆腐（kinugoshi）。
豆腐随佛教传来，成为寺院与家庭烹饪同样不可或缺之物。豆腐专门店对待水、大豆与时机的认真，不亚于他人对待美酒——将朴素的食材提升为艺术。
乐趣在于纯粹：清澈的大豆甜味、卡仕达般柔软的口感，几滴好酱油或一抹生姜。它抚慰、轻盈，且静静地深邃。
植物性且高蛋白。纯豆腐为无麸质，但蘸酱（酱油）通常含小麦——可改用たまり（溜酱油）。
编辑部为这道菜精选的名店，均附可用的预订链接，看中即可直接预约。
Kuchifuku set — nine seasonal vegan sides with rice and miso soup
A casual, affordable vegan cafeteria run by a Kamakura temple lineage beneath the Akihabara rail arches, where even garlic and onion are forsaken in true shojin style.
Plant-based 'meat & fish' course made entirely from vegetables
Once crowned the world's #1 vegan restaurant on HappyCow, this Jiyugaoka temple of 'new washoku' conjures convincing meat and fish dishes from nothing but vegetables — and welcomes vegan and Muslim diners alike.
Kinugoshi silken tofu, said to be invented here in Edo
Founded over 330 years ago, this Negishi institution claims to have invented silken tofu in Edo, and still serves a quiet tofu-kaiseki course beside the poet Shiki's old hermitage.
100% plant-based mapo tofu and vegan gyoza
A dedicated vegan mapo tofu specialist near Tamachi, recreating Sichuan heat and richness with no animal products at all.
Seasonal shojin kaiseki of vegetables, tofu and yuba
A one-Michelin-star Buddhist vegetarian kaiseki house at the foot of Mt. Atago, serving seasonal plant-based courses overlooking a garden since 1950.
Tomeshi — soy-cooked rice crowned with broth-soaked tofu
Founded in 1923, this Kanto-style oden institution simmers a decades-old dark dashi and is famous for tomeshi — broth-soaked tofu over soy-stained rice.
