Ureshino Onsen Yudofu (嬉野温泉湯どうふ)

Picture a small clay pot filled with clear water and cubes of tofu. As it simmers, the corners round off, the surface turns creamy, and the liquid clouds like pale soy milk. This is Ureshino Onsen Yudofu (嬉野温泉湯どうふ), a specialty of Ureshino in Saga Prefecture. The dish uses cooking water tied to the local hot spring, not used bath water. Above all, its appeal lies in the change itself. Rather than falling apart at once, the tofu softens gradually into the broth. TOCWhat Is Ureshino Onsen Yudofu? Ureshino Onsen Yudofu is a regional hot pot from Ureshino City, Saga Prefecture. Cooks simmer momen tofu in cooking water associated with the local hot spring. As the surface softens, the liquid turns milky. Diners then eat the tofu with the broth, sesame sauce, ponzu, or yuzu kosho. Quick FactsJapanese name嬉野温泉湯どうふ (also 温泉湯豆腐)RegionUreshino City, Saga Prefecture, KyushuTypical ingredientsMomen tofu, often made with local Fukuyutaka soybeans, and dedicated cooking water; details vary by makerSpring source dataSodium bicarbonate-chloride spring, pH 7.5 to 8.5 (source water, not product specs)TextureCreamy outer layer, no dairy by default; broth turns milkyCooking timeAbout 15 to 20 minutes a...