Tōfunōmezuzuke 豆腐の梅酢づけ
| Prefecture | Kochi (高知県) |
|---|---|
| Region | Shikoku |
| Japanese name | 豆腐の梅酢づけ（とうふのうめずづけ） |
| Reading | Tōfunōmezuzuke |
| Home area | Tseno Mountain District |
| Main ingredients | Tofu, vinegar. |
History and Origins
It was during the end of the war that tofu was allowed to be eaten in Japan. It's said to have been handed down from China. Kochi Prefecture was told by Mr. Kokji, whose name is Longa, the major member of the fleet's fighting nation, when he returned from Korea. It is believed that one of the Tsunami's chiefs, Akira, was also recommending tofu to be sold in Tangtown. At that time, a "heat-heat" is made up of boiling and boiling the juice with a cloth bag and condensing it with a glue. Now, from a health problem, there is a "heat-heating" that can be heated up after boiling it. I heard that tofu was a favorite food for the gods and for New Year's celebrations and that homes that were made by hand were common. Tofu lemon is a native dish that is carried to the Tofu District. It is characteristic of the tofu made in this district. "Tofu plums" has been made for storage by filling in the tofu tofu used for cooking. They say they were dealing at high prices for even the finest food. The red look that's been stained with vinegar is somber. It's high salt and a strong taste.
When It Is Eaten
We developed and spread food in mountain regions, as food for preservation. They are still made and eaten from all over the house. It's not very common.
How It Is Eaten
The soft taste of the plums and their delicate sense of food is characterized by "tofu- tofu plums." Cut the tofu water well and burn it repeatedly in the charcoal, turning up and down. If the tofu is cold, it can be grown by filling the vinegar with a week to ten days. Because of the high salt, cutting and eating are recommended and it's best for the sake of alcohol. When cooking, be careful not to burn the surface. If you get under pressure, the finish will turn black, and if you dip it in vinegar, it won't turn pale pink. And they say that if you try to fly water by microwave ovens or other things, it will turn into a crack in the air and not taste good.
Recipe — Serves 4
Ingredients
- 1 blocks firm tofu
- 5 cups plum vinegar
Method
- Place cotton on top of cotton tofu with a quarter of an inch thick, and put it on top of a newspaper paper paper.
- The sides of the tofu are baked with charcoal. I'm going to burn it over and over again so that the surface will turn red.
- I'm putting the pygmy in for a week and ten days.
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.