Mapo Tofu is a dish created about 100 years ago in Sichuan Province, China by Mrs. Chen. The dish, made using local tofu and mutton, gained popularity in Chengdu and was named after its creator, with "Mapo" combining the Chinese words for "pockmarks" and "grandma," translating to "Pockmarked Grandma's Tofu." The dish's introduction to Japan in the 1950s by Chinese chef Chen Kenmin led to adaptations for the Japanese palate, making it sweeter and less spicy. Its popularity further increased when Chen's son, the renowned Iron Chef Chen Kenichi, featured it on television, solidifying Mabo Dofu as a staple in Japanese cuisine.