三重県·郷土料理
Tofu Dengaku
In the mountainous basin of Iga, tofu has long been a precious delicacy. Tofu Dengaku is a specialty that features this tofu as its star. Iga-grown firm tofu, skewered on bamboo sticks, is slowly grilled over low heat to cook through, generously topped with fragrant Tama-miso, and then finished over charcoal for a savory aroma. The surface becomes beautifully toasted while the inside remains fluffy. The sweet, rich miso melts into the piping hot tofu. It is also said that because the region has a flourishing Noh theater tradition, the name originated from the resemblance of the skewered dish to the single-legged dance of the Dengaku monks. One of the joys of this dish is how its character changes with the seasons—featuring young sansho leaves in spring and yuzu in winter. It is a simple flavor, yet one that remains etched in your memory forever.
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