Miso-dengaku (Miso Stick) ｜ Our Regional Cuisines

Aichi Prefecture

Miso-dengaku (Miso Stick)

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Image Source : Aichi's 50 Local Recipe Collection

Main lore areas

All of Aichi Prefecture
Main ingredients used

Tofu, Miso

History/origin/related events

Tofu is said to have been introduced from China as early as the Nara and Heian periods, and was eaten by aristocrats and warrior families as a valuable protein source in vegetarian cuisine. The Edo period (1603-1867) tofu cookbook "Tofu Hyakuchin" introduced many tofu dishes, including "dengaku," which is made by cutting tofu, skewering it, and grilling it.
Since around the middle of the Heian period (794-1185), there was a custom in farming villages of dancing in the rice paddies to the beat of drums during rice planting season, which was called dengaku-mai. The dengaku-houshi who performed this dengaku-mai always wore a white hakama and colored jacket and danced on a stick, which is said to have been called "miso-dengaku" or "dengaku" because of its resemblance to a tofu dish made of white tofu topped with miso and grilled on a skewer. Miso dengaku in Aichi has a long history, and its characteristics vary from region to region. In the Mikawa area, "nameshi dengaku," which is a combination of nameshi(rice with greens) and dengaku, is a specialty, while in the Owari area, "fu dengaku," which is deep-fried fu coated with red miso paste, is a specialty. "Nameshi dengaku" was also a specialty at some inn towns along the Tokaido pathway during the Edo period.
Opportunities and times of eating habits

In ancient times, it was a winter dish to warm the body, but since it was garnished with tree buds, it has become popular as a dish to announce the arrival of spring. In the Edo period (1603-1867), it was also eaten at cherry blossom viewing parties, as it was easy to eat outside. Even today, it is a popular dish to eat at holiday destinations.
How to eat

Tofu is cut into bite-size pieces, skewered, grilled, and dipped in miso sauce. In Aichi, red miso, such as hatcho miso, is used, and kinome is grated and mixed in or placed on top of the tofu. Miso dengaku with Konjac(=yam cake) and Satoimo(=Japanese taro) is also popular and has become a staple of home cooking.
Efforts for Preservation and Succession

(Outline of traditions, preservation societies, social media use, modern approaches for commercialization etc.)
Because it is easy to eat, it is still made at home and can also be found at snack stores and tourist attractions.

RECIPE

Ingredients (4 servings)

Firm tofu 2 tofu
Red miso [for miso paste] 100g
Mirin (=sweet rice wine) [for miso paste] 1 tbsp.
Sugar [for miso paste] 55g
Dashi (=Japanese soup stock) [for miso paste] 2 tbsp. or more
Hot pepper paste A little
Kinome Sprouts 16 pieces
Bamboo skewer 16 skewers

How to cook

1. Drain tofu.
2. Put the ingredients for miso paste into a pot and knead to the consistency of raw miso.
3. Cut 1 piece of tofu into 8 equal pieces and skewer.
4. Grill 3 on both sides over high heat until the water dries up.
5. After grilling, brush the tofu with the miso paste and lightly grill the surface of the miso paste.
6. Garnish with kinome sprouts and hot pepper paste.

Recipe Arrangements

Be careful not to knead the miso paste enough or it will soften and fall off when it is applied to the tofu and then grilled again / If the tofu is not drained sufficiently, it will be too soft and difficult to grill after skewering.

provider : Aichi's 50 Local Recipe Collection

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

Miso-dengaku (Miso Stick) ｜ Our Regional Cuisines

Aichi Prefecture