Today tofu is a health food eaten around the world, but there are various kinds of tofu in Japan that are not known overseas yet.
These include momen (lit. "cotton") tofu, silky smooth kinu (lit. "silk) tofu, and tofu frozen and dried out to condense the nutrients.
It is also known as Koya-dofu because it has traditionally been made on Mt. Koyasan in Wakayama Prefecture. Mt. Koyasan is a popular tourist destination for travelers from overseas in recent years.
In Japan tofu is eaten in various ways including cold topped with condiments (hiya-yakko) and hot in a soup (yu-dofu, a popular Kyoto dish). Fried tofu is known as o-age and is used in a wide variety of dishes.