富山県·郷土料理
Gokayama Tofu
With a single bite, the dense flavor of soybeans rushes into your mouth. Much richer than ordinary tofu, its thick, sweet bean essence lingers with every chew—this is the true taste of the firm tofu preserved by this mountain village. Gokayama Tofu is characterized by its firmness, said to be so solid that it can be carried tied with rope. In the Gassho-zukuri village, a World Heritage site, it is crafted with great care using soybeans from Toyama Prefecture and pure underground spring water, without the use of any foaming agents. Because of its hardness, the umami of the soybean is highly concentrated, and it holds its shape even when simmered for long periods. Try slicing it thick and pan-frying it like a steak with just a drop of soy sauce, or use it in stews where it absorbs flavors deeply. This is a powerful block of tofu that will change your very concept of what tofu can be.
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