Explore the artisan preservation techniques born from extreme mountain winters and monastic discipline.
At 800 meters, Koyasan’s thin air and intense freeze-thaw cycles dictate a produce profile focused on preservation and mineral purity.
The mountain's bitter winters provide a natural "freeze-drying" process. This is the only place where **Koya-dofu** reaches its true texture, as the cold mountain wind draws moisture out of the tofu overnight.
The frequent mist provides the high humidity required for world-class **Koya-maki** (Cedar products). This humidity prevents the prized mountain timber from cracking during processing.
Exported nationwide as a staple of Japanese home cooking. The "Koya" brand remains the gold standard for high-protein, preserved tofu.
Using cedar and sandalwood, Koyasan’s incense is exported to temples across the world. It is the signature scent of the mountain plateau.
Koyasan relies on the warmer coastal regions of Wakayama for **Yuzu** and **Mikan**, which provide the essential acidity for temple cuisine.
Since the mountain prohibits animal products, kelp (Kombu) is imported from Hokkaido to create the umami-rich base for all monastic broths.