Gomatōfu ごま豆腐

History and Origins

"Tofu Tofu" is said to be born as one of the best dishes to be eaten during hard training in Mount Takano, which was opened about 1,200 years ago by the Shinichi Shinichi. The rice is a very nutritious food. In ancient times, it was valued as a medicine in China. The Great Master, who went to China as a messenger, has taken it back to Mount Takano and has begun growing in Japan. Premature dishes without meat and fish tend to lack protein. So it is estimated that he was supplementing his diet by eating an antlers containing good protein. Later on, the idea was to take in the nutrients of the cat effectively. We remove the skin alive without cutting the rice, and we mix the water from Takano and Yoshino with the water from Takano and then we fold it up in a bowl and boil it up. There is also the theory that the origin of the "marito Tofu" written in the Japanese Yunichi Kasai, published in 1697. When I entered the Showa Showa, I became widely known as a souvenir for Mount Takano. Now it's one of the regular dishes of Japanese food.

When It Is Eaten

It was something that couldn't be missed as the instigation of monks who were training in Mt. Takano. It's still the prescribed dish served at the Zen temple meal, including Mount Takano. And in addition to being sold as a souvenir in such stores as Takano Mountain and roadside station, they can be bought at supermarkets and are generally local food.

How It Is Eaten

It is common to eat with sesame oil or vinegar, but it is delicious to add juice or add sugar or black water to it, like dessert.

Recipe — Serves 5

Ingredients

• 1 cups white sesame seeds
• 70 g 吉野葛
• 750 ml water

Method

1. I'll roast the cucumbers and mix them with a blender. Put it in a bowl and crush it until the oil comes out.
2. Add water to the pan and put it in a bag and squeeze out the oil. The juice is transferred to the pot, and the juice is mixed well until it is melted with a wooden bowl.
3. I'll cook it for about seven minutes. When it becomes a suitable solid, you put it in a water-stained sink and cool it.

More About Gomatōfu

It has the name tofu, but it's different from the tofu from the tofu that is made from beans.

Overview

The raw materials are goma and condensation. The formula is used as a way of using books and is said to be impossible for the plethora cooking of Mount Takano and Naganaka.

I will take the skin of the mulberry and thoroughly brush it up until the tongue is smooth. It's a very difficult task, but cooking is important in the Zenji temple, which is a part of its training. In the home, you can use the commercial dough and powder for your use. He burns it with water - melted condensation, and he puts it in a mold and cools it into tofu.

The way you eat is usually as cold as a cold dog, and it's rarely eaten like tofu. In proportion to the flavor of the succulent silica, add sieve oil, tassels, and add gravy.

In order to get the real lye tofu raw, you should go to the manufacturer, but you need to consume it by the next day or the next day.

It's sold at stores such as Japan Mountain, Nara, Kyoto, or at the high mountains and Yoshino and Yoshino and roadside station.

Similar.

Food industrialization is easy, and it's a regular product for supermarkets. In order to ensure the expiration date, it is supplied with retretto foods, as with paktoto tofu, and it is used with a variety of starches except for the book, and a secondary ingredient, including soybeans.

In Nagasaki Prefecture, the color is brown, the scent is strong, and the flavor is sweetened with sugar to use the roasting honey.

Gifu Prefecture sells tofu, and it is added to the tofu and flavored with citrus, called citrus.

In Okinawa Prefecture, similar recipes are used to make the zimmerami tofu from the rose.

In the city of Kochi Prefecture Frequent, there's a "kash Tofu" that uses the nut from the Korean torims.

I'll make it from potatoes, such as sweet potatoes.

There's a lot of silica tofu.

Reference

I'm sorry. I'm sorry. A delicious "Geeing Tofu" National Council of Women. . . . .

Text adapted and translated from the Japanese Wikipedia article 胡麻豆腐 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.