岐阜県·郷土料理
Shirakawa-go Tofu
It won't crumble even when tied with rope—that is how tightly compressed the stone tofu of Shirakawa-go is. In these deep snowy mountains, soybeans were a precious source of protein. By using more than twice the amount of soybeans found in regular tofu and pressing out the moisture, it achieves a heavy density and a long shelf life. Made solely with spring water from Shirakawa Village, natural nigari (magnesium chloride), and domestic soybeans, each block holds the pure taste and aroma of the soybean. The top recommendation is tofu steak. Since it maintains its shape, if you pan-fry both sides in plenty of oil until golden brown, the outside becomes crispy while the inside remains fluffy. It is a delicacy unique to Shirakawa-go, where the sweetness and richness of the soybeans spread with every bite.
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