Kyoto Tofu Shop 'Kyuzaya' Launches Seasonal 'Mustard Tofu' for a Limited Time

## Seasonal Release: June, July, and August

Kyuzaya Co., Ltd. (Headquarters: Ukyo Ward, Kyoto City; President: Kazuhisa Higashida), operates under the management philosophy of 'contributing to the health of people through tofu and conveying the source of happiness and moving craftsmanship.' The popular seasonal item 'Mustard Tofu' has been renewed this year as a 'zaru-dofu' style tofu and will be sold for a limited time from June through August.

### 'Mustard Tofu': A Summer Tradition

Mustard tofu is a specialty beloved as a local dish in Gifu Prefecture. It is a traditional food perfect for the hot season, allowing one to enjoy the refreshing flavor of mustard with plain tofu. In recent years, it has become known as a summer tradition in Kyoto as well, with an increasing number of customers looking forward to it every year.

### More Delicious, More Refreshing: 'Mustard Tofu' Now in Zaru-Dofu Style!

By draining the tofu properly, the rich flavor unique to zaru-dofu is achieved, creating an appetizing taste even in the hot season when combined with the refreshing stimulus of mustard. Please enjoy a cooling moment this year with the new 'Zaru-Dofu Mustard Tofu.'

When served in a dish, you can appreciate the visual texture of the sieve.

### How to Enjoy

Inside the tofu, there is Japanese mustard wrapped in nori seaweed. When ready to eat, cut the tofu in half and take out the mustard inside. Cut the tofu into bite-sized pieces, dissolve the mustard in a little soy sauce, and enjoy it as mustard soy sauce. It is recommended to be eaten chilled or as a side dish for sake.

## [Product Overview]

- Product Name: Mustard Tofu
- Retail Price: 486 yen (tax included)
- Sales Period: June 1, 2026 (Mon) – August 31, 2026 (Mon)
- Stores: Kyuzaya Main Store, Kyuzaya Takashimaya Kyoto Store, Kyuzaya Online Shop

*Orders are accepted on the online shop until August 26 (Wed).

## Artisan Craftsmanship

Tofu is made by soaking, washing, and grinding carefully selected soybeans, heating the mixture, separating it into 'soymilk' and 'okara' (soy pulp), and solidifying the soymilk with a coagulant. While the production method itself is simple, soybeans are living things, and quality varies by climate and region even for the same variety. Furthermore, the time spent soaking the beans and the amount of nigari (coagulant) change daily based on temperature and humidity. At Kyuzaya, which handles various 'native varieties' (local soybeans) in small quantities, recipes and manuals do not apply. Much like making soba, delicate techniques based on human 'intuition' and 'hands' that respond to the day and time are essential. From Kyoto, the city of craftsmen, Kyuzaya delivers meticulous work as professional creators with all our hearts. Representative Kazuhisa Higashida received the Reiwa 6 (2024) 'Distinguished Skilled Worker' (Modern Master Craftsman) award from the Minister of Health, Labour and Welfare.

## About Kyuzaya

Founded in 1982. We were the first to sell 'nigari-coagulated tofu' in Kyoto. We operate three stores (two tofu shops and one confectionery shop) centered in Ukyo Ward, with our main store located in Nishikyogoku, Ukyo Ward, Kyoto City.

### [Kyuzaya Main Store]
- Address: 132 Nishikyogoku Kitairi-cho, Ukyo Ward, Kyoto City
- Closed: Wednesday
- Hours: 10:00 – 17:00
- TEL: 075-311-7893

### [Kyuzaya Takashimaya Kyoto Store]
- Address: B1 Fresh Food Department, 52 Shin-cho, Shijo-dori Kawaramachi Nishi-iru, Shimogyo Ward, Kyoto City
- Closed: Irregular
- Hours: 10:00 – 20:00 *Opening hours will change to 10:30 AM starting August 1, 2026.
- TEL: 075-252-7468