Koya tofu (also known as shimidofu) is a kind of dried tofu produced in Japan using nigari. They are usually rehydrated (by being soaked in water) prior to consumption. In their dehydrated state they do not require refrigeration.
You can seasoned this tofu and directly cook it in broth.
Soy (not genetically modified) [soy], coagulants, baking soda
Salt equivalent: 0.1g