Tofu Dengaku ｜ Our Regional Cuisines

Shiga Prefecture

Tofu Dengaku

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Main lore areas

All of Shiga Prefecture
Main ingredients used

Firm tofu, Green onion, Miso, etc.

History/origin/related events

Shiga Prefecture has a large number of temples per capita and a deeply religious climate, and “Shojin-ryori” (vegetarian cuisine) using Tofu has often been made. In “Tofu- Dengaku”, drained Tofu is put on a skewer and grilled. When it browns slightly, it is dipped in” Kinome-Miso” or “Negi-Miso” and grilled again. In the “Kohoku” region, there is a custom of making and eating “Tofu- Dengaku” on the occasion of “Houon-ko”, festivals, and the winter solstice. “Ishibe” in the Konan area and “Megawa” in “Kusatsu” are located on the” Tokai-do” Road, and” Tofu Dengaku” is their specialty.
In ancient farming villages, there was a custom called “Dengaku-mai” or “Dengaku-odori”, in which people danced to the beat of drums to pray for a good harvest during Rice planting. From this custom came the dance, which eventually became a miscellaneous art form, and the “Dengaku-monk”, a full-time performer, was born.
The name "Dengaku" came from the resemblance of the “Dengaku-monk”, who wore a colored jacket over a white “Hakama” and performed a dance, to a dish of skewered Tofu with “Negi -Miso”, and the name “Tofu- Dengaku” or "Dengaku" came to be used to describe the skewers of Tofu. In addition, the ingredients were not limited to Tofu, but also spilled over to “Konjac”, Satoimo(=Japanese taro), “Shiitake” mushrooms, and other vegetables and fish such as herring.
Opportunities and times of eating habits

In the “Kohoku” region, it was a dish that was made during the “Houon-ko” held by “Monto” (followers), festivals, and the winter solstice.
How to eat

Grind small green onions well in a mortar and pestle, add Miso and Sugar to make “Negi- Miso”. Skewer the drained tofu and cook on the stove top. When browned, grill the reverse side as well, then spread the” Negi-Miso” on both sides of the Tofu and sear.
Efforts for Preservation and Succession

(Outline of the people who have passed down the tradition, preservation society, utilization of SNS, modern efforts such as commercialization, etc.)
It is still made at home and passed down from parents to children, but more and more families are grilling Tofu on both sides in a frying pan and putting” Negi-Miso or “Sansho- Miso” (Japanese pepper) on top. It is also readily available at supermarkets, restaurants, and specialty stores.

RECIPE

Ingredients (4 servings)

Firm Tofu 1 large tofu
[Negi- miso” (green onion with Miso)] Green onions 5
[Negi- miso” (green onion with Miso)] Miso paste 100g
[Negi- miso” (green onion with Miso)] Sugar 80g
"Dengaku" skewers 8

How to cook

1. Cut Green onion into small pieces, grind well in a mortar and pestle, add Miso paste and Sugar, and grind to a paste.
2. Soak “Dengaku” skewers in water for about half a day.
3. Cut Tofu into 24 pieces, pat dry with a dish towel, and skewer.
() Tofu sold at Tofu stores in” Nagahama” City, Shiga Prefecture, has a large cubic shape and can be divided into 24 pieces. Tofu sold at mass merchandisers today is smaller than this, so it is cut into 8 to 12 pieces.
4. Heat the Tofu on the stove top, and when browned, cook the other side. If using a frying pan or hot plate, skewer the Tofu after baking.
5. Spread “Negi- Miso” on both sides of Tofu, grill lightly, and serve.

provider : Shiga Food Culture Research Association

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

Tofu Dengaku ｜ Our Regional Cuisines

Shiga Prefecture

Tofu Dengaku

Main lore areas

Main ingredients used

History/origin/related events

Opportunities and times of eating habits

How to eat

Efforts for Preservation and Succession

RECIPE

Ingredients (4 servings)

How to cook