Godofu

Godofu is a local tofu handed down chiefly in the town of Arita. While ordinary tofu is set with bittern, godofu is distinguished above all by setting soy milk with kudzu and starch. This gives rise to a chewy, springy, jiggly texture all its own. Rich in bean flavor, it is enjoyed plainly with soy sauce or mustard, but also deep-fried or drizzled with a sweet sauce, cherished in different ways from area to area.

Highlights

Arita is a pottery village known worldwide for Arita ware. Strolling the streets where kilns gather and tasting godofu at a local eatery or inn is a special experience. Fittingly for a pottery town, godofu served on a beautiful vessel is a pleasure for the eyes, letting you enjoy both the dish and the ware. Its smooth, rich mouthfeel lets you fully sense the natural sweetness and aroma of the beans.

Enjoying the Seasons

Godofu is delicious chilled or warmed, a versatile dish to enjoy in any season. In hot weather, serve it cold with wasabi soy sauce or mustard for a refreshing bite. In cold weather, warming it to savor the silky texture is also recommended. If you visit when the town bustles, such as during the Arita pottery fair, it makes a fine bite to enjoy while wandering.

Access and Basic Information

Arita lies in the mountains of western Saga Prefecture, near the border with Nagasaki. From the rail station you can reach the district of kilns on foot or by car, and nearby eateries and souvenir shops let you buy or taste godofu. Some shops sell it to take away, making it a popular gift as well.

A Quick Tip

First taste it plain to enjoy the bean flavor and chewy texture as they are. Trying various seasonings such as soy sauce, mustard, or in some areas a sweet sauce can bring new discoveries. When taking it home chilled, it is best to enjoy it as soon as possible.