In this blog, we are going to share various interesting stories like seasonal ones, trivia of festivals, and hidden local places we exclusively recommend.
Our first post is about "rakudo-fu" (raku= diary, do-fu= tofu), which is, so to say, "Milk Tofu". Traditional tofu is made from soybeans, but for rakudo-fu, interestingly milk is the base.
You may ask, why milk in Kyoto's cuisine? Is that traditional?
Surprisingly, Kyoto and milk has a long relation. It started back in Asuka era (A.D. 592~628) The history says an immigrant from Baekje (a kingdom located in southwest Korea) presented processed milk 蘇 "so" (called ancient cheese by some) to the then Japan's emperor Kōtoku and he enjoyed it very much. Later, in the era of emperor Reizei (A.D. 949-1011), an imperial dairy farm "乳牛院" was founded to deliver milk to the emperor. The farm was located only 30minutes far from the imperial palace. The milk should have been so fresh, don't you think?
In our current lesson, as one of five original recipes of ours, you can cook and taste rakudo-fu first hand. We make it specialised for summer and healthier setting soy milk with kudzu (Japanese arrow root). It is cold and melts on tongue leaving the aroma of sesame seeds. Nice and refreshing in the hot and humid summer in Kyoto.
We kindly accept trial lessons. For further information, please contact us via email or consult our facebook page.
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