Koya-tofuko-to-Yasai-no-nimono (Simmered Freeze-dried tofu Powder and Vegetables) ｜ Our Regional Cuisines

Hyogo Prefecture

Koya-tofuko-to-Yasai-no-nimono (Simmered Freeze-dried tofu Powder and Vegetables)

Related images

Please refer to “Links and Copyrights” for information on secondary use of images.(Term of use)

DOWNLOAD

Hyogo Prefecture Home Cooking Research Group
DOWNLOAD

Taka Town Hall
DOWNLOAD

Taka Town Hall
DOWNLOAD

Main lore areas

Kitaharima (takacho)
Main ingredients used

Freeze-dried tofu powder, Chicken, Carrot, Dried shiitake mushrooms, Gobou(=Burdock root) , (optional: Fried thin tofu, konjac(=yam cake), etc.)

History/origin/related events

Koya tofu powder, also known as "tofu powder," is the powder produced during the process of making Koya tofu. In Taka Town, a dish made by stir-frying and simmering tofu powder with chopped vegetables is commonly enjoyed as a home-cooked meal.
The production of Koya tofu in Taka Town began in 1852 when Teijiro Kadowaki, from the Kadota Village, learned the manufacturing method at Koyasan and started production upon returning home. Subsequently, during the Meiji era, the demand surged due to the Sino-Japanese War and Russo-Japanese War, reaching around 90 manufacturing establishments. Around the first year of the Showa era, it became one of the largest production areas in the Kansai region. However, after defeat in World War II, it faced a decline due to factors such as a shortage of raw materials and inflation.
Opportunities and times of eating habits

It is consumed mostly at home rather than in restaurants. Particularly in the Yachiyo district of Taka Town, where the only Koya tofu seller in the town is located, it frequently appears on the dining tables of households.
How to eat

Cut chicken, carrots, shiitake mushrooms, gobou(=burdock root) , and (optionally, konjac(=yam cake), fried thin tofu, etc.) into small pieces. Stir-fry them in oil, then simmer in dashi broth. Add sugar, soy sauce, and mirin, and simmer. Finally, add freeze-dried tofu powder, mix well, cover, and let it steam for a while to finish.
Efforts for Preservation and Succession

(Outline of the traditions, the preservation society, social media use, modern approaches to commercialization)
The group "Izumi Kai," under the National Council of Food Life Improvement Promotion Instructors, conducts food education at local junior high schools, explaining the history of Koya tofu and introducing simmered dishes. Additionally, the local school lunches feature "Yachiyoni" (simmered dish with Koya tofu and root vegetables). In 2001, the local housewives' group started a processing and sales facility called "Meister Workshop Yachiyo," which successfully produces specialty products using Koya tofu and sells them. Moreover, Koya tofu powder is sold as "Yachiyoni no Hana" at local Michi-no-Eki (Roadside stations store) and Erleben Yachiyo.

RECIPE

Ingredients (5 servings)

[A] Chicken 40g
[A] Carrot 20g
[A] Gobou(=Burdock root) 20g
[A] Lotus root 20g
[A] Dried shiitake mushroom 1 sheet, 3g – Soak in water
[A] Konjac(=yam cake) 50g
[A] Chikuwa 15g
[A] Fried thin tofu 1／3 sheet, 6g
Oil 1 tbsp.
[B] Dashi (=Japanese soup stock) or water 2 and 3／4 cups (550ml)
[B] Mirin(=sweet rice wine) 3 tbsp.
[B] Sugar 1 tbsp.
[B] Soy sauce (light) 3 tbsp.
Freeze-dried tofu powder 100g (1 packet)
Green onions (finely chopped) Small amount

How to cook

1. Cut the ingredients of [A] into pieces about 0.8 cm in size.
2. Heat oil in a pot and stir-fry the ingredients of [A].
3. Add the Dashi (=Japanese soup stock) and seasonings of [B] to 2, cover, and simmer over medium-low heat for 10 minutes.
4. Add the freeze-dried tofu powder and mix, simmering until there is a little broth left (about 5 minutes).
5. Serve in a dish and sprinkle with chopped green onions.

provider : Hyogo Prefecture Home Cooking Research Group (Makiko Katayose, Kaoru Sakamoto, Harumi Sakuta, Noriko Tanaka, Shinobu Tominaga, Kozue Nakatani, Tomoko Hara, Sachiko Honda)

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

Koya-tofuko-to-Yasai-no-nimono (Simmered Freeze-dried tofu Powder and Vegetables) ｜ Our Regional Cuisines

Hyogo Prefecture