Oval yudofu pot

This sawara cypress yudofu bucket was made so you can fully savor the flavor of yudofu. It combines the functionality of heating the tofu and broth simultaneously with the beauty of enhancing the tabletop.

At Nakagawa Mokko Gei, now in its third generation, the first-generation Kameichi made these buckets for high-end Japanese restaurants at Tarugen, Kyoto's long-established bucket maker, where he worked as a craftsman. Kameichi's skills were recognized at Tarugen, and after becoming independent, he was permitted to continue making the same product, which is still produced today.

To use it, place kelp on the bottom of the bucket and add hot water. Place charcoal in the copper brazier to keep the yudofu at the ideal temperature for serving. Put broth in the ceramic chirori to keep it warm. It can also be used to warm sake.