Komodōfu こも豆腐

History and Origins

Rather than knit straw into straw, it's made in "remnant" with tofu wrapped around it. The smell and pattern of the countless bubbles that can be raised up and the wallows that are stuck on the surface of tofu are distinctive. Originally, it is said that when you make tofu at home, you have gathered a lot of stuff and then wrapped it up in a "snatch." But these days, more and more people are rolling it around and making it or cooking it for market. By means of the countless air bubbles on the surface, boiling in the soup makes it more flavorful, doesn't break down, and doesn't spread the flavor when it is in the mouth. In the Yuuki region, trays, New Year's and so on, are often behaved when people come together for meals.

When It Is Eaten

In traditional regions, once and for all, local food is now familiar to us, and New Year's is served as food and stew, as well as a celebration, as well as a Buddhist. It's a welcome dish representing this area.

How It Is Eaten

I'll cut the finely cut tofu properly, wrap it in a "sniff" and boil it for about an hour. When the sauce is ready, I'll take it out and taste it with soy sauce and sugar, but I'll cook it in the soup. When boiling tofu in a single bowl, it is often boiled with a single dish, but it is said that it is delicious to cook with a mountain dish.

Recipe — Serves 4

Ingredients

• 1 blocks tofu
• 450㏄ dashi stock
• 1 tsp sugar
• 1/2 tbsp soy sauce (うす口)
• 1 tbsp mirin
• 1/2 tbsp salt

Method

1. I'm going to cut down on tofu.
2. Cut the tofu into four pieces.
3. I'll have two chopped tofus wrapped in "snacks" and a good amount of hot water cooked for about an hour.
4. When the sauce is ready, I'll take it out and season it, but I'll cook it in the soup.

More About Komodōfu

And tofu is a local dish of Fukushima Prefecture and Ibaraki Prefecture. The tofu was wrapped in natto and cooked with salt. It's eaten in a stew in High-Sided Town, Miyagi City, in Gunma PrefectureYZ.

I'm going to talk to you about sequito, a local dish of Gifu Prefecture and Tottori Prefecture. Or even Ibaraki Prefecture, they can call it tofu.

Overview

Tofu was an important food for eating proteins, but it was a challenge not to have it in the day. It is said that it was the birth of the plant that brought with it the tofu that came to be made from a large pot of salt.

It is heated to make the tofu hard, and it has an aceta. You can make the sauce taste better by putting the soup in the sauce. Also, the surface of the tofu has a straw pattern, but this pattern also has a flavoring effect, and it helps to improve the flavor.

Fukushima Prefecture

The rice and tofu are native food from the Fukushima Prefecture region. I used to wrap the tofu in a straw wrap. The trace of the straw becomes the appearance of a pipe roll.

In Isezu district, celebrations and Buddhist activities are made in each household and are also used in a number of soups called citrus.

There is also a tofu dish called a citrus, which is made into a bar of sweet wine, mixed with a tofu, boiled with rice or rice, boiled with rice, and cut out with a little tofu.

Ibaraki Prefecture

In the Ibaraki Prefecture Central region, food used to be popular for the Memorial feast has been reduced in recent years when homes have become difficult to obtain.

The Ibaraki Prefectures don't put much ss in them, but they are fed on the surface by flavorings such as sugar and so on.

Gunma Prefecture

Gunma Prefecture

It is estimated that what was dedicated from the Shogunji to the castle of Takasaki during the Edo period was passed across the city. It seems that by the end of the Edo, it was spread as food for the common folk. There are stories about a tofu shop that has been resuscitated from the boulders and opened and found that there is a fresh - month diet and tofu in Takasaki and that it was prepared and sold by candle.

If cut diagonally, it resembles the shape of a small test, so it's also known as trigonometric tofu.

In addition to boiling utensils, they're also eaten as wine bowls with soy sauce.

Tofu (Gunma Prefecture)

I used to wrap the tofu with a sieve tofu and season it with sieve oil and sugar. It's eaten in a single slice, like sashimi. The sense of food like a cold is characteristic.

Gifu Prefecture

Tofu is a native dish of Gifu Prefecture. I used to wrap tofu with straw.

The skin of the tofu is characterized by the skin of the straw and the scent of the foam that is in it.

It is believed that the first time you made tofu at home is when you gathered the leftovers and wrapped them in a fold. In Tsukiji, people like Bons and New Year often act when eating together.

On New Year's Eve, it is also used in cooking and cooking, as well as in cooking and cooking. It is also a local hospitality dish, including celebrations and Buddhist matters.

It's also sold at supermarkets, and in addition to regular tofu, it's also sold after flavoring.

Wakayama Prefecture

Wakayama Prefecture tofu is a colorful native dish by mixing carrots and gobou with tofu.

Tottori Prefecture

Tofu is a local dish around Tottori PrefectureBakuy.

The Tottori Prefecture had a lot of fish, and tofu was valuable as a protein source. Each village had a community tofu hut, and the tofu was made in large quantities.

In the past, when people gathered for festivals and weddings, and on Hale's day, it was always prepared, but since supermarkets appeared in the 30s, food supplies and consumption became easier, the tofu was gradually not made.

Sometimes we will eat with a slice, or with a sashimi oil or something, but we will boil it with a flavor made with sugar or sesame oil. The material is marked by carrots and gobouss, but sometimes you can add vegetables in the season and so on. There's a smell of straw in the tofu, and its flavor is distinctive.

Oita Prefecture

Oita Prefecture tofu is cooked in a low-frequency soup for a long time.

A rare tofu.

The Edo's "Streak of Tofu" is also listed as "tofu" as "tofu." This is a dehydrated cotton tofu that is broken, sweet wine and a little salt added to it, mixed together, and rolled around with a stick.

References

The Japanese family dish of 2019, published by the rural villages Society of Japanese Science. ISBN 978-4540191886.

Text adapted and translated from the Japanese Wikipedia article つと豆腐 by its contributors, licensed CC BY-SA 4.0.

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.