What you’ll find
What Morishita Shoten Sohonpo (森下商店総本舗) is known for
Founded in 1950, this family workshop still makes its raw goma-dofu with Guatemalan white sesame, Koyasan spring water, and Yoshino kudzu starch, following the method it opened with. The shop sells directly from its Koyasan premises, closed Mondays, with a small dine-in counter attached.