神奈川県·郷土料理
Daisen Tofu
Beyond the rising steam, pure white tofu gently trembles. When scooped softly with chopsticks, the gentle sweetness of soybeans spreads across the palate. Daisen Tofu is a local flavor that has been nurtured alongside the tradition of visiting the mountain. It is said that Daisen Tofu has its roots in the 'Daisen Mairi' (pilgrimages to Mt. Daisen) that became popular during the Edo period. Many pilgrims brought rice and soybeans instead of staying at inns, and the tofu was created using those soybeans and the pristine waters of Mt. Daisen. As a vegetarian-friendly cuisine (shojin ryori) that uses no meat or fish, it served as a precious source of protein. Even today, shops specializing in tofu dishes line the approach to the mountain. Taking time to slowly savor Yudofu (hot tofu) or Dengaku (miso-glazed tofu)—that is the true joy of the Daisen pilgrimage.
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