Godōfu in Arita

1. Ingredients and How It Is Made

Godōfu is made from simple ingredients; soy milk, kudzu herbal starch (or potato starch) and water. Unlike regular tofu, it does not use nigari (a coagulant).
Soy milk is mixed with the starch and heated until it thickens. It is then molded and cooled to set. This process creates a unique texture, soft and smooth like pudding, slightly elastic and chewy like mochi.

2. History

Godōfu is believed to have originated around the 1920s–1930s. According to local lore, a merchant or tofu maker from Arita visited Nagasaki, where he learned a godōfu-making technique from a Chinese local. He brought this technique back to Arita, where it gradually spread among locals. Over time, godōfu became a familiar dish, especially in home cooking and Buddhist-style meals.

3. Why It Became a Local Specialty of Arita

There are three main reasons why godōfu became famous in Arita:
Firstly, Arita is geographically close to Nagasaki, a major port for international trade in the past. Because of this, cultural exchange with China was active. Foreign cooking techniques were more easily introduced. Godōfu is one example of this cultural influence.

Secondly, originally, godōfu was not widely known. However, improvements in food distribution helped spread it. In addition, it became easy to buy in local stores and families began making and eating it regularly. Today, it has become a comfort food in Arita.

Thirdly, godōfu stands out because its texture is completely different from regular tofu and can be eaten in both savory and sweet ways. For example, we can enjoy it as a side dish with soy sauce or sesame sauce. Or, it is tasty as a dessert with syrup and soybean flour.
This versatility and originality helped it become a recognized regional specialty.

Its smooth, creamy texture and versatile ways of eating make it a unique and memorable dish for visitors to Arita.

(N.I)