The secret to the soft texture of Saga tofu is the coagulating agent, sekko (calcium sulfate). The tofu made at Morika slips down the throat most delectably. Eat it once and you will always remember it fondly.

1 Make a dipping sauce by simmering water and kombu seaweed in a saucepan. First wipe both sides of the kombu with a damp cloth to clean it.

2 When the water boils, add soy sauce (1 part soy sauce to 3 parts water).

3 Prepare the condiments: finely chopped green onion, grated ginger, and a mixture of daikon radish and hot red pepper.

4 Prepare the yudofu by heating an earthenware pot containing water and kombu seaweed. Pour the dipping sauce you prepared in step 2 in a narrow-mouthed jar and place it in the water to heat it. Cut the tofu into manageable pieces and slide them into the water. Begin eating as soon as the tofu is nicely warmed up.