The kori-dofu manufactured through the traditional process in Koshinetsu, Tohoku and Hokkaido is manufactured by hanging strings of several tofu with straw under eaves, and it's also called ren-dofu (string-bean curd) because of its shape.
甲信越、東北、北海道で作られる伝統的な製法の凍り豆腐は、藁で数個ずつ豆腐を連ねて軒先に吊るして作るのでその形から連豆腐とも呼ばれている。