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  7. Komo Dofu (Tofu Cooked in Woven Straw)

Komo Dofu (Tofu Cooked in Woven Straw) ｜ Our Regional Cuisines

  • Gifu Prefecture

    Komo Dofu (Tofu Cooked in Woven Straw)

Komo Dofu (Tofu Cooked in Woven Straw)

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  • Komo Dofu (Tofu Cooked in Woven Straw)

    Image Source : Gifu no Kiwami

  • Main lore areas

    Hida and Takayama Cities of the Hida Area

  • Main ingredients used

    Tofu

  • History/origin/related events

    "Komo dofu" is made by wrapping tofu in "komo", a mat made of woven straw, and then boiling it. "Komo dofu" is characterized by the small holes in the tofu, the aroma of the straw, and the patterns made by the straw.
    In the past, people made "komo dofu" with leftover pieces of homemade tofu. Nowadays, tofu is wrapped in a bamboo mat or the "komo dofu" is store-bought. The small holes in the tofu allow the dashi (=Japanese soup stock) to seep in, making the tofu flavorful, and prevents the tofu from losing its shape.
    In the Hida area, "komo dofu" is served during the Bon festival, New Year holidays and other gatherings.

  • Opportunities and times of eating habits

    This traditional dish has been passed down for generations and it is still prepared as part of osechi or put in zoni during the New Year holidays. It is also eaten for celebrations and Buddhist memorial services.

  • How to eat

    Drain the tofu lightly and cut into pieces. Wrap the tofu in a "komo" (=mat made of woven straw) and boil for about an hour. When small bubbles and small holes appear in the tofu, take them out and simmer in dashi (=Japanese soup stock) seasoned with soy sauce and sugar. The tofu is often simmered on its own, but some people like to add "sansai" (=wild mountain vegetables) to make it even more delicious.

  • Efforts for Preservation and Succession

    (Outline of traditions, preservation societies, social media use, modern approaches for commercialization etc.)
    This traditional local dish is still eaten at home today and can be purchased at local supermarkets and tofu stores. It is possible to purchase ready to eat products as well. It is served at local restaurants and hotels.

RECIPE

Ingredients (4 servings)

  • Tofu 1 tofu
  • Dashi (=Japanese soup stock) 450cc
  • Sugar 1 tsp.
  • Light soy sauce 1／2 tbsp.
  • Mirin (=sweet rice wine) 1 tbsp.
  • Salt 1／2 tbsp.

How to cook

  • 1. Lightly drain the tofu.

  • 2. Cut the tofu vertically into 4 pieces.

  • 3. Wrap 2 pieces of tofu from step 2 in a komo (=mat made of woven straw) and do the same for the remaining 2 pieces. Place them in plenty of water and boil them for about an hour.

  • 4. When small bubbles and small holes appear in the tofu, take them out and simmer in seasoned dashi (=Japanese soup stock).

provider : Hida Diet Improvement Liaison Council

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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