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Chikko_Tofu / Milk Tofu ｜ Our Regional Cuisines

  • Chiba Prefecture

    Chikko_Tofu / Milk Tofu

Chikko_Tofu / Milk Tofu

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  • Chikko_Tofu / Milk Tofu
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    Image source: Chiba Traditional Local Cuisine Research Association

  • recipe image
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    Image source: Chiba Traditional Local Cuisine Research Association

  • recipe image
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    Image source: Chiba Traditional Local Cuisine Research Association

  • Main lore areas

    Minami-boso City, Kamogawa City

  • Main ingredients used

    Milk, vinegar

  • History/origin/related events

    During the Edo period, the 8th shogun of the Tokugawa shogunate, Tokugawa Yoshimune, is said to have raised a breed of white cattle. This cattle (a type of zebu) is believed to have originated from India at the Mineoka Ranch in what is now Minamiboso City and Kamogawa City in Chiba Prefecture. From the milk of these white cattle, a dairy product known as "white cattle cheese" or "white cattle dairy" was produced, marking the beginning of dairy farming in Japan. The white cattle had humps resembling those of a camel, long drooping ears, and a distinctive white coat. This breed is currently found only in Kamogawa City.
    One of the traditional dishes associated with this region is called "Chikko Tofu." It is a tofu made from the colostrum (first milk) of cows and has been consumed in the Awa-Kamogawa region of Chiba Prefecture since ancient times. The colostrum is heated and solidified to create this dish, which is considered a traditional type of cheese in Japan. However, due to the quick souring of colostrum, it did not enter general circulation and remained a local delicacy enjoyed among dairy farming households.
    In different regions, this dish is known by various names such as "Chikko Katametano" (meaning "hardened milk") and "Mineoka Tofu." There is also a variation called "milk tofu," where regular milk is used instead of colostrum, making it suitable for general consumption. The manufacturing methods and names vary, but these dishes are all part of the food culture born in regions where dairy farming has been active since ancient times.

  • Opportunities and times of eating habits

    "Chikko Tofu" has traditionally been made using the colostrum (first milk) produced when a cow gives birth and has been consumed among dairy farming households. However, nowadays, it is widely processed using heated cow's milk and enjoyed by the general public in various forms.

  • How to eat

    Heat the milk without bringing it to a boil. Add vinegar, stir, and once the liquid separates from the "Chikko Tofu," stop the heat. Drain it using a sieve to remove excess liquid. Once the liquid is well drained, it is ready to eat. Serve with soy sauce drizzled on top.

  • Efforts for Preservation and Succession

    In the "Project Kamogawa Flavor Ark," there are educational volunteer activities aimed at promoting food culture in the local community through hands-on cooking workshops using "Chikko Tofu" and local ingredients. "Chikko Tofu" (Milk Tofu) continues to be used in the creation of over 200 dishes, ranging from main courses to desserts.

RECIPE

Ingredients (Serves 4)

  • Milk 1L
  • Grain vinegar 4 tbsp.

How to cook

  • 1. Pour milk into a pot and heat it. Once it reaches just below boiling (70-80°C), turn off the heat, add grain vinegar, and gently stir.

  • 2. Once it has solidified and turned white, strain it using a dampened cheesecloth. Shape it, and let it cool.

  • 3. When eating, drizzle soy sauce over it. It's also delicious to sprinkle sugar on top or season it with a mixture of sugar and soy sauce to create a crumbly texture. In this way, Chikko Tofu can be versatile as an ingredient, allowing for various culinary adaptations.

provider : "Furusato Ryori in Boso" (Published by Agriculture of Chiba Publishing Department)

Recipes vary depending on the region and home.

Contact

Food Cultures Office, Overseas Market Development and Food Cultures Division, Food Industry Affairs Bureau, Ministry of Agriculture, Forestry and Fisheries

Tel:+81-3-3502-5516

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