Tofu Dengaku ｜ Our Regional Cuisines

Iwate Prefecture

Tofu Dengaku

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Image Source : Agricultural Extension Technology Division, Department of Agriculture, Forestry and Fisheries, Iwate Prefecture

Main lore areas

Northern Region
Main ingredients used

Tofu, Miso, Garlic, Sake

History/origin/related events

As the climate in northern region is cold and it’s hard to cultivate rice, they cultivated soybeans, which can grow in the harsh climate. Tofu is very nutritious and known as ‘meat from fields, so it was used often. There used to be a custom to make tofu at home. They exchanged tofu when they made one too much’ and there are many occasions to eat tofu, which have tofu culture take root. Home-made tofu was used in various menus, like simmered dish, soup, ‘shira-ae’ salad, hot pot and so on. They froze tofu in winter to keep ones until spring. Tofu is still eaten a lot in Iwate Prefecture, and the consumption of tofu per home is high in the prefecture.
‘Tofu Dengaku’ is a dish of grilled firm tofu cut into rectangular and skewered with bamboo skewer, then grilled over charcoal and put garlic miso to serve. You can enjoy toasty flavor and smell of garlic. The skewers are often made from branches of staphylea pinnata. Ingredient mixed with miso varies in season; garlic is mixed in winter, ‘fukinotou’ (Japanese butterbur) in spring and leaves of Japanese pepper in early summer.
Opportunities and times of eating habits

Tofu was made at home as a special feast for events, and ‘Tofu Dengaku’ was prepared along ‘Nishime’ (simmered dish). Moreover, at the event called ‘Daikokuten-sama no toshikoshi’ (= the god of wealth’s New Year’s Eve) in December, many tofu dishes were offered to the god, and ‘Tofu Dengaku’ was one of these dishes.
There are some restaurants or shops offering ‘Kinome Dengaku’ during cherry blossom season by adding Japanese pepper to miso and put on ‘Tofu Dengaku’.
How to eat

Cut firm tofu into rectangular, then put bamboo skewer into it and grill over charcoal. Put garlic miso on it to serve. ‘Fukinotou’ (Japanese butterbur) or Japanese pepper can be added to miso besides garlic. It’s good for digestion to eat it with grated daikon radish.
Efforts for Preservation and Succession

(Outline of the traditions, the preservation society, social media use, modern approaches to commercialization)
It is served at the local restaurants, farmer’s markets, supermarkets, tofu stores, or ‘Kuruma-ichi’, local market in Kuji City, and so on. ‘Building Town Circle’ in Iwate University published ‘Tofu Visual Dictionary’ to introduce local tofu stores and tofu recipes. Iwate Prefectural Government certifies groups and people passing down the local food as "Iwate Prefecture Food Artisan", and there are some "Iwate Prefecture Food Artisan" for ‘Tofu Dengaku, too.

RECIPE

Ingredients (100 pieces)

Tofu As needed
Miso 500g
Garlic 2 (Big one)
Sake 90cc

How to cook

1. Cut firm tofu into rectangular, and skewer with a bamboo skewer.
2. Peel and grate garlic, then add miso and sake to mix well.
3. Grill 1 over charcoal. Once grilled both side, put garlic miso 2 and grill.

provider : "Iwate Prefecture Food Artisan" Hashikami Keisui-kai

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

Iwate 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 (100 pieces)

How to cook