stylistic:tone
Japan

Tofu was introduced to Japan by Zen Buddhist monks, who initially called it "Chinese curd" (唐腐, tōfu). A firm variation of tofu was introduced in Tosa Province, today's Kochi Prefecture, by a Korean doctor and prisoner of war following the Japanese invasions of Korea (1592–1598). Much of tofu's early use in East Asia was as a vegetarian substitute for meat and fish by Buddhist monks, especially those following Zen Buddhism.

The earliest Japanese document concerning tofu refers to the dish being served as an offering at the Kasuga Shrine in Nara in 1183. The book Tofu Hyakuchin (豆腐百珍), published in 1782 of the Edo period, lists 100 recipes for cooking tofu.