Koyadofu takes its name from a Buddhist temple on the sacred Mount Koya in Wakayama prefecture, where it is said to have originated. The freezing process aided the preservation of tofu during the long, harsh winters. Tofu is quickly frozen at -15°C, enabling the preservation of all the nutritious value of the tofu. Koyadofu is also referred to as koridofu (frozen tofu) because of this freezing method. Once rehydrated, the tofu has a coarse, meaty texture and absorbs tastes more than standard tofu.