Kurumidōfu くるみ豆腐
| Prefecture | Iwate (岩手県) |
|---|---|
| Region | Tohoku |
| Japanese name | くるみ豆腐（くるみどうふ） |
| Reading | Kurumidōfu |
| Home area | Etchi, Okaju |
| Main ingredients | It's not just rice, it's rice. |
History and Origins
The "mixed tofu" was made of dust with water and sugar in it. It's a unique dish for the Iwate Prefecture Etsu province, and it's been made instead of a convex dish when it comes to trays and legal matters. With a large cut of the root, it is common to add garlic or juice to the sweet sauce with sugar. Sometimes we make tea without burning. It's a dish that you might have replaced with a silk tofu, but it takes longer than a tofu. The walrus uses a local animal. The animal is characterized by less tannin and oil, which is the source of gum and congealment than foreign products. In Iwate Prefecture, the silk is deeply rooted in the diet and can be described as "sour taste."
When It Is Eaten
The soup is eaten instead of the knife as an insulator in a bowl or a legal procedure. Although home cooking is now less common at home, it is still eaten in the Etsu district of Hajiang.
How It Is Eaten
Put water in and apply water to the sink. I'll put sugar and dust in there and paste it until it is solid. I put it in a square container and it's cold at normal temperature. I mix the taste buds, sugars, peppers, juices, wines, and water. Sometimes they are eaten with a cup of tea and without a bow.
Recipe — Serves 10
Ingredients
- 100 g shelled walnuts
- 100 g 吉野くず
- 100 g sugar
- 1/2 tsp salt
- 900 ml(1,000 ml) water
- Sauce
- 100 g miso
- 1 tbsp sugar
- 1–2 tbsp しょうが絞り汁
- 1 tbsp sake
- as needed water
Method
- The walnuts are often covered with water and then covered until they are no longer crushed in the bowl.
- Put one in the pot and a piece of Yoshino, sugar in the pot, stir it, and put it on the fire.
- (It's like a ten-minute break with a medium fire, and the whole thing starts to become solid.) I add salt two minutes before the fire is stopped.
- Put it in a damp sink and cool it. It's always warm and solid in five hours. I'll cut it out of the sink, cut it into the shape of a sting, and place it on a piece of cake.
- The sauce is served with a good amount of flavor, sugar, pepper, juice, and wine, add a good mixture of water and add more water to the sauce's solidity and add to the tofu that comes up on the bowl.
Dish data: Ministry of Agriculture, Forestry and Fisheries (MAFF), “Uchi no Kyodo Ryori” (Our Regional Cuisines) database, used under the Public Data License (PDL1.0); translated and adapted from the Japanese original.