Oyama Tofu is a tofu-based cuisine made at the foot of Mt. Oyama, a sacred peak of the Tanzawa mountains in Isehara City, and it developed alongside the 'Oyama pilgrimage' tradition that flourished from the Edo period onward. It is said that tofu-making thrived in Oyama from early times both because pilgrimage groups (Oyama-ko) offered soybeans as thanks for prayers and blessings, and because the area was blessed with pure spring water flowing down from the Tanzawa mountains. The custom was also tied to the tradition of shojin (vegetarian) cuisine practiced by mountain ascetics and monks, and tofu became a valued dish for pilgrims that used neither meat nor fish. Today, along the Koma Sando approach, inns and restaurants specializing in tofu cuisine still line the street, offering menus built around tofu made with local water and soybeans, such as yudofu (simmered tofu), dengaku (skewered and grilled tofu), and tofu kaiseki courses. It is a representative local delicacy of Kanagawa Prefecture, selected as one of the '100 Selected Kanagawa Specialties.'
Origin
The origins of Oyama Tofu are deeply tied to the pilgrimage culture of the 'Oyama pilgrimage,' which flourished during the Edo period. Oshi (guide priests) who led commoners' pilgrimage groups (Oyama-ko) up the mountain received soybeans from pilgrimage groups across the country as thanks for distributing amulets and offering prayers, and this is said to be one reason soybeans gathered in abundance at Oyama. Combined with the existing tradition of shojin cuisine practiced by mountain ascetics and monks, tofu developed as a dish for pilgrims who avoided taking life.
History
Pilgrimages by Oyama-ko groups reached their peak from the mid to late Edo period, with an estimated 200,000 visitors a year. Inns and teahouses that hosted pilgrims began serving tofu made with soybeans and spring water from the Tanzawa mountains, and the association of 'Oyama's specialty = tofu' gradually took hold. Today, tofu restaurants that trace their roots to Edo-era pilgrim lodges still remain around the Koma Sando approach, carrying on the tradition.
Features
Its defining feature is that it is made with high-quality spring water flowing from the Tanzawa mountains (elevation 1,252 meters), producing a soft, delicately flavored tofu with a high water content. Many shops make fresh tofu on-site every day and serve it in menus that highlight the tofu's own flavor, such as yudofu, tofu dengaku, and tofu kaiseki courses.
Main Ingredients
Food Culture
Oyama Tofu developed at the intersection of the meat-free shojin cuisine tradition and the pilgrimage culture of the Oyama-ko groups, and tofu has long been positioned as a shojin feast to welcome pilgrims.
How It Differs from Home Cooking
While tofu eaten at home is typically consumed casually, as hiyayakko (chilled tofu) or in miso soup, in Oyama it is served as the centerpiece of a full course, such as tofu dengaku, yudofu, or tofu kaiseki. It has developed as a more special dish, enjoyed in the calm atmosphere of buildings that once served as pilgrim lodges.
Famous Shops
とうふ処 小川家
神奈川県伊勢原市大山637
Set slightly back from the Koma Sando approach in a building that was once a pilgrim lodge, serving tofu cuisine courses. Bamboo course 2,750 yen, plum course 3,850 yen, and more.
View details →旅館 東學坊
神奈川県伊勢原市大山437
A pilgrim lodge said to have been founded 400 years ago. Known for its modern take on tofu kaiseki using house-made tofu; the lunch 'Komachi Zen' set is 2,700 yen.
View details →大山豆腐料理 夢心亭
神奈川県伊勢原市大山441
A restaurant in a former pilgrim lodge building, unusually combining a tofu restaurant on the first floor with a contemporary art museum on the second. Tofu kaiseki courses start from 5,000 yen, with lunch items such as yuba (tofu skin) rice bowls also available.