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Shira-ae ｜ Our Regional Cuisines

kyodo_ryori

  • Tochigi Prefecture

    Shira-ae

Shira-ae

Related images
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  • Shira-ae
  • Shira-ae
    DOWNLOAD

    Image Source : Tochigi Farmers Conference

  • Shira-ae
    DOWNLOAD

    Image Source : "Furusato no Washoku: Traditional Japanese Cuisine of Utsunomiya" (Yuji Kashiwamura/Hisae Handa)

  • Main lore areas

    All of Tochigi Prefecture

  • Main ingredients used

    Tofu, Carrot, Konjac (=yam cake)

  • History/origin/related events

    This dish is very popular not only as an attractive food for auspicious occasions, but also as a daily home food. People had no choice other than making tofu by themselves in mountainous area, where no tofu store was nearby. In Kawamata area or Serizawa area in Nikko City, neighbors shared the instrument and made tofu together. That’s why tofu was a precious food. They made tofu for special occasion like memorial service, ceremony or New Year, and cooked ‘Shira-ae’ at that time. People cooked this dish for festivals in shrines or yearly events in the area where they can get tofu easily. Now it is one of home dishes served throughout the year.

  • Opportunities and times of eating habits

    It was served not only for special occasion like memorial service, ceremony or new year, but for festivals in shrines or yearly events. We use basic ingredients (carrots and konjac) and add spinach, apple, persimmon, or any vegetables and fruits in season if you like. When we serve ‘Shira-ae’ for memorial services, red ingredients like carrots are not used.

  • How to eat

    Tanzaku-cut konjac and parboil, then drain well. Wrap tofu with cotton kitchen cloth and put cutting board and stone weight to drain water 30mins before cooking.
    Simmer carrots and konjac with seasoning, then let it cool. Crush tofu in a mortar and season it. Mix ingredients just before serving. You can use spatula to crush tofu, too.

  • Efforts for Preservation and Succession

    (Outline of the traditions, the preservation society, social media use, modern approaches to commercialization)
    It is served at home or restaurants as a daily side dish.

RECIPE

Ingredients (4 servings)

  • Firm tofu (drain water) 1 tofu (300g)
  • Sugar 3-4 tbsp.
  • Salt 1 tsp.
  • Ground sesame seed 2 tbsp.
  • Carrot 80g
  • Konjac (=yam cake) 160g
  • [for parboiling] Sugar 1 tbsp.
  • [for parboiling] Salt 1／2 tsp.
  • [for parboiling] Dashi (=Japanese soup stock) 100cc

How to cook

  • 1. Tanzaku-cut konjac in about 4cm (1.6inches). Boil it in hot water quickly and drain.

  • 2. Tanzaku-cut carrot in the same size as konjac. Simmer with konjac with parboiling seasoning, then let it cool.

  • 3. Crush tofu with a mortar until it becomes smooth. Add sugar, salt and grounded sesame seeds for flavor.

  • 4. Mix 2 and 3 just before serving.

provider : "Furusato no Washoku: Traditional Japanese Cuisine of Utsunomiya" (Yuji Kashiwamura/Hisae Handa)

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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