徳島県·特産品
Iya no Iwa-tofu (Iya Rock Tofu)
When you cut into it, you feel a heavy resistance. It doesn't crumble like ordinary tofu; instead, it has a firm texture much like cheese. As you chew, the intense sweetness and umami of the soybeans spread through your mouth. This is 'Iwa-tofu' (Rock Tofu), also known as 'Ishi-tofu' (Stone Tofu), from Tokushima's Iya region. It is about twice the size of typical tofu and is so hard that it can actually be tied with rope for transport. It is made using an abundance of soybeans, extra bittern, and a thorough draining process. It was born from local wisdom—designed to maintain its shape even on the steep mountain paths of Iya and to have a long shelf life. Whether served in Dengaku, Dekomawashi, or Zoni, it is a treasure of Iya that reveals more intense bean flavor with every bite.
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