Kurumi-dofu ｜ Our Regional Cuisines

1. Crush walnuts in a mortar well until it becomes smooth. Add water and crush further, then strain.

2. Put 1, Yoshino kudzu starch and sugar into a pan and stir well. Heat it once kudzu dissolved.

3. Heat 10 minutes with medium heat while keep stirring. Weaken heat once it becomes thick, then keep stirring until it gets shiny. (about 20 minutes) Add salt 2~3 minutes before stopping heating and stir well.

4. Put into a wet container to cool. It takes 4~5 hours in room temperature to set. Take it out from the container, and slice like sashimi, then place on a plate with julienne cut daikon radish as garnish.

5. To make sauce, grind miso in a mortar, then add sugar, ginger juice and sake and mix well. Add water to dilute the thickness of sauce, then add to "kurumi-dofu".