青森県·農産物
Meya Tofu
Meya Tofu is a traditional tofu from Nishimeya Village that once faced extinction but has since made a magnificent comeback. While Meya Tofu was once commonly made in every household, the tradition was temporarily interrupted due to factors such as dam construction. However, in 2012, the villagers successfully revived it with their own hands. It is characterized by being firmer and less likely to crumble than ordinary tofu, and its charm lies in the concentrated, rich flavor of the soybeans. Its rarity—available only during the winter season at the 'Tsugaru Shirakami' roadside station and limited to just 120 blocks per day—is also a reason for its popularity. When served as dengaku (miso-glazed) or hiyayakko (chilled tofu), you can fully enjoy the powerful, natural umami of the soybeans. It is a precious item that carries the village's food culture into the present day.
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