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Onsen Yudofu (Hot Spring Tofu) at Ureshino Onsen

Also written: 嬉野温泉の温泉湯豆腐 · 嬉野温泉的温泉汤豆腐

A local specialty in which tofu is simmered in hot spring water until it becomes silky and nearly melts; enjoyed as a healthy, uniquely Japanese everyday food experience.

Saga Kyushu-Okinawa Life & Daily

About this place

Onsen Yudofu at Ureshino Onsen is a local specialty where tofu is simmered in the area's hot-spring water until it softens, collapses and clouds the broth, forming a silky, soy-milk-liked hotpot. Originating at Souan Yokocho, established 1957 by tofu-shop owner's child owner Onobara Katsuo, it leverages sodium-rich alkaline simple spring water classified as bijin no yu beauty skin water, similar pH to the skin-care baths. When heated, calcium and magnesium destabilize soya protein and dissolve tofu's edges, revealing inside umami. Method includes first tasting plain tofu, second adding pork, local vegetables and wild plants into whitish soup as shabu-shabu, third adding rice for risotto closure. Popular lodging Ureshino Hachiju uses 100% Saga soybean Fuku Yutaka for original Onsen Yudofu offered at breakfast as healthy vegan option, and Saga Hirakawaya shops provide take-home packs. Modern versions feed into desert tofu dishes and are introduced in manga Oishinbo, making it synonymous with healthy, everyday Japanese food culture and a must-try for onsen tourists seeking warming gentle cuisine using local hot-spring gift.