As the weather gets hotter, I find myself craving cold tofu dishes.
Now, I'm thinking about what kind of recipe I should make, but the only thing that comes to mind is chilled tofu, which has no skill at all. This time, Ai Hosokawa teaches us how to make a simple and delicious tofu dish without using fire. With just a few tweaks to her regular tofu, she dramatically improves the flavor and brightens up the table.

Hosokawa moved from Tokyo to Kumamoto and says he was surprised to find that the tofu in Kanto and Kyushu was different. Of course, all tofu from Kyushu can't be classified as one, but the tofu I encountered in Kumamoto has more moisture and is harder than the firm tofu in Tokyo. This is similar to the ones made in China and Korea, and because it doesn't fall apart when stir-fried and has a satisfying texture, Hosokawa says it can be used as a main ingredient. He told me that the tofu at Itsuki Tofu Store in Itsuki Village is especially special.

Hard tofu with reduced moisture so that it lasts for a long time retains its traditional taste.

Itsuki Tofu store is located in Itsuki Village, located in the northern Hitoyoshi/Kuma region of southern Kumamoto Prefecture. This is a land rich in nature, with 96% of the village covered in forest and the Kawabe River, a tributary of the Kuma River, flowing through the center of the village. In the past, people used to make tofu at home here, but with the passage of time, this practice has decreased. So, about 15 years ago, Tomohiro and Chika Tsuchiya, a couple from this village, took over their family's tofu shop. They continue to carefully make the traditional Ituki village tofu.

Itsuki Tofu store's signature product, Itsuki Tofu, uses three times as many soybeans as regular firm tofu, and takes a long time to remove the moisture. The result is tofu that is heavy and has a concentrated soybean aroma and flavor. It is said that locals often eat it not only chilled but also boiled. At the Tsuchiya family, tofu steaks made with store-bought sauces are often served on the table. Of course, you can also enjoy the flavor of soybeans by chilling them and adding your favorite seasonings.

Ai Hosokawa first heard about Itsuki Tofu store because of its soy milk. She was so surprised by how delicious it was, she says, that she took the opportunity to order tofu, fried tofu, and other items. The Hosokawa family often eats hiyayakko with sesame oil and salt instead of using soy sauce. She says this is because soy sauce has a strong umami flavor, which can drown out the protein flavor of tofu. As long as you have good seasoning, the flavor of the ingredients will stand out. This is the essence of Ai Hosokawa's cooking.

(Titles omitted)

Mamejan (for 1 person)

Soy milk (as much as you like)
dried seaweed
Sesame Oil
coarse salt

Pour soy milk into a bowl and sprinkle with dried seaweed by hand.
Drizzle with sesame oil, sprinkle with coarse salt, and eat while the dried nori is still crisp.

*You can purchase loose dried seaweed and coarse salt (Bozu no Hana) at Seishin.

Cucumber and smoked tofu (for 2 people)

1/2 smoked tofu
2 cucumbers
10 chives
Sesame oil as needed
A little coarse salt

Slice the smoked tofu very thinly.
Slice the cucumber into moderately thick rounds.
Cut the chives into small pieces and mix with the sesame oil.
Place the smoked tofu in the center of the plate and arrange the cucumbers around it.
Pour chive oil over the cucumbers and sprinkle with coarse salt.

Pepper tofu (for 1 person)

A scoop of smooth tofu
A few pieces of fresh pepper pickled in salt water
Fish sauce A little of each of the following
Sesame Oil
coarse salt

Scoop out smooth tofu with a spoon and place in a bowl.
Sprinkle with salted fresh pepper, drizzle with fish sauce and sesame oil, and sprinkle with coarse salt.

Tomato tofu (for 1 person)

Itsuki tofu 1 slice
1 ripe tomato
2/XNUMX tablespoon tomato vinegar or plum vinegar
1/2 tablespoon vinegar
1 small clove garlic
1 tablespoon sesame oil
coarse salt

Grate ripe tomatoes, add plum vinegar, vinegar, crushed garlic, and sesame oil, mix and cool well. Remove the garlic, transfer to a bowl, and place the cubed Itsuki tofu in the center.
Drizzle sesame oil over tofu and sprinkle with coarse salt.

This time's order