愛媛県·特産品
Matsuyama Age
When bitten into directly, it is light and crispy. Yet, when added to miso soup, it absorbs the broth and becomes juicy and chewy. A mysterious deep-fried tofu that is as light as a sponge—that is Matsuyama Age. Thinly sliced tofu is tightly dehydrated and deep-fried three times in rapeseed oil. Because the moisture content drops to about 3%, it can be stored at room temperature for a long time. It appears that this method was already being used in Matsuyama since the beginning of the Meiji era, and because of its good flavor and long shelf life, it is said to have been highly valued as a staple for the military in the past. It was in 1964 that 'dried aburaage' was named 'Matsuyama Age.' It requires no blanching in hot water and will transform your daily soups into something soft and delicious.
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