Dojo Tofu is one of the traditional dishes of the Japanese people, made from 2 main ingredients including tofu and live pond loach.
The preparation of the dish is not too complicated. Firstly, the chef will boil cold water and then release the live pond loach into it. When the water begins to heat up, they will add a large block of tofu with small holes poked in the middle of the pot.
Seeing the water boiling, the pond loach will dive into the tofu piece to avoid the heat. They are tightly trapped and cannot escape. They may think they are escaping death, but they are still cooked thoroughly. In other words, they only go from one “hell” to another. That’s why the dish is also known as Tofu Hell.
Previously, the New York Post once stated that “this might be one of the most cruel dishes”. Many believe that the dish originates from a Japanese legend. In that story, the tofu piece creates a gate to hell that “solidifies” the creatures living inside.
At one point, the dish became popular. However, due to the “cruel” method of preparation, it is often not included in the menu of Japanese restaurants.
A few years ago, a TV program on NHK channel tried to recreate this dish at the Konsori restaurant. However, the participants lacked the experience to accurately time when to put the tofu into the pot, resulting in many pond loaches being cooked through. These scenes were broadcast live, causing outrage among viewers and forcing the program to temporarily halt.
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