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.
Best for — Raw sesame tofu made with Yoshino kudzu
Koyasan, Wakayama, Japan
Your atlas
More in Koyasan
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- Koyasan Daisido (高野山大師堂) — Koyasan
Where next
- Jean Rousseau — Global / Online
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- Shakespeare & Company — Paris
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