Oyogoshi ｜ Our Regional Cuisines

1. Wash the spinach thoroughly under running water, then drain in a colander. Boil for 15 to 30 seconds in plenty of boiling water until tender. Soak the spinach on bonito dashi broth for 1 minute, then wrap in a paper towel, squeeze out the water, and cut into bite-size pieces.

2. Wrap the firm tofu in a paper towel and weigh it down for about 10 minutes, then drain.

3. Toast the sesame seeds for about 1 minute until fragrant, then grind in a mortar. Add the sugar and miso and continue to grind for about 1 minute.

4. Add the tofu from step 2 to the paste in step 3, and mix in the mortar using the pestle.

5. Combine the ingredients from step 1 and step 4.