Home / Kanagawa / Ōyamanotōfuryōri
Ōyamanotōfuryōri 大山の豆腐料理
| Prefecture | Kanagawa (神奈川県) |
|---|---|
| Region | Kanto |
| Japanese name | 大山の豆腐料理（おおやまのとうふりょうり） |
| Reading | Ōyamanotōfuryōri |
| Home area | Iseshima, Iseshima. |
| Main ingredients | Tofu. |
History and Origins
In the 1,522-foot-high mountain belonging to the Shikoku Daiyama National Park, the tofu with the good water of many types is a special product. The taste is so soft and so soft and so soft that it is characteristic. Because it's convenient for any food, local homes have many tofu dishes on their table, but the source will be "cold" and "hyddromatics" that enjoy the flavor of the material. Since the Great Mountain is a region where the steam from Sasai Bay makes it easier to rain, the rain is turned and it has been called "Ameritoyama" and has been a subject of belief since the time of the Great Mountain. When the population of Edo was one million people, as many as 200,000 visitors walked into Mount Hayama one summer. The tofu from the Great Mountain began to be made using soybeans and local fresh water from various parts. Once upon a time, a visitor who visited the mountain during the hot summer season walked with his hands covered with tofu. I was so pleased with the tofu dishes served to the guests in the surrounding lodges that I eventually settled down as a local masterpiece. In 2016, the Great Mountain Festival was recognized by the Cultural Organization as a Japanese legacy, and so is tofu cooking.
When It Is Eaten
You can taste any season. In homes throughout the city, the yayama tofu is an essential ingredient for a daily table, and the variety of tofu dishes are enjoyed. In addition to "Cleazy Tofu," the menu is also known as "Creep Tofu" and "Saturned Tofu" for the season, as well as for the seasoning of local dishes, such as local mountain plants and soy sauces, as well as the "Saturned Tofu's Tofu" and the "Tofu's Tofu" for the taste with which you cook the water.
How It Is Eaten
The "cold guy" cuts the tofu and puts it on a plate. The "tofu tofu" is made from raw rice, and a pot with soup and the ingredients of your choice is cooked, and the tofu is eaten with it. You can taste them all by adding flavors and flavors of your choice, such as soy sauce and poppy.
Recipe — Serves 3
Ingredients
- 1 blocks tofu
- miso (作り方は下記参照), to taste
Method
- (In some cases, you sleep for two or three days in the refrigerator, not using freshly prepared tofu.) He wraps his fur in a cloth, puts heavy pressure on it, and does it all night. If we don't have time, we can do it in more than two hours.
- Cut down the ends of the tofu, cut one into six pieces, and cut the bamboo.
- Place an Alumiflel on the wire and place it on top of a cross section and put it on fire.
- If it gets a little bigger, I'll turn it upside down. (I'll have a burning eyes for about four minutes.)
- If both sides are cooked well, then it's time for a coat to be painted and a full breast to be served. I'll place two pieces on the plate.
- I'm sorry.
- I'll give you a couple of drinks.
- I'm going to cut the rice in a bowl, paste it with sugar, paste it in a bowl, add a little wine, and it'll be done well.
- I'm so sorry.
- I'm going to have a drink, please.
- I'll add sugar and rice to the bowl and drink it as well.
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.