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Chugoku and Shikoku Area

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Tottori Prefecture

Azuki soup zoni

azuki

Information provided by : 食のみやこ鳥取県とりネット
  • Cuisine
    Zoni (soup eaten in the New Year) in Tottori consists of soft round mochi (rice cakes) boiled in water used for cooking azuki beans. It may contain a lot of water, or just a little water with more azuki beans, and while most are sweetened with sugar, some are flavored with salt. This doesn’t mean that azuki zoni is eaten all over the prefecture. In the mountains, zoni is usually flavored with soy sauce or miso. While taste varies by household and region, most areas use round mochi that is boiled until soft. In Misasa town in central Tottori, mochi containing ground Japanese horse chestnut is used.
  • Ingredients
    Round mochi (Rice cake)・・・4, Azuki beans・・・cup of half, Sugar・・・60g, Salt・・・as needed
  • Recipe
    1. Cover the beans in ample water. Once boiling, drain the water and repeat twice to remove the bitterness. Finally, add two cups of water and boil until soft.
    2. Add sugar and boil a further 7-8 minutes until well mixed. Add a pinch of salt if desired.
    3. In a separate pot, boil mochi and transfer to bean soup when soft.

Kochi Prefecture

Tofu pickled with Plum Vinegar

ume tofu

Information provided by : oishifudokochi
  • Cuisine
    Tofu pickled with plum vinegar used to be a daily food when there were no refrigerators. It is thinly sliced when eaten as it is very salty. It was named “Tsunoyama cheese,” a name young people are familiar with, when it entered the “First Tsunoyama Processed Food Competition” held in 2002 by the Women’s Tsunoyama Fishery and Farming Group with the objective of developing processed food using local products. It won the competition and was met with an enthusiastic reception.
  • Ingredients
    Firm tofu・・・1, Plum vinegar・・・5 cups
  • Recipe
    1. Cut the tofu into one-fourths. Spread a cotton cloth on a pile of newspapers, place the tofu on top, and cover it with another cloth and the newspapers. Make several layers, put weight on top with a cutting board, and leave it for 1-2 hours until the water is removed.
    2. Bake both sides of the tofu with charcoal. Turn it many times until golden color.
    3. Soak 2. in plum vinegar and leave for 1 week to 10 days. Being a preserved food, it is very salty. This should serve about 20 people. The amount of salt to the plum vinegar is 20%. The key is the baking method. Make sure to turn it many times and not to burn, as it will become black. The golden color will become bright pink when soaking it in the plum vinegar.