佐賀県·郷土料理
Godofu
When picked up with chopsticks, it jiggles gently. Upon entering your mouth, a unique chewy, melting texture is followed by the gentle sweetness of soybeans. It feels like pudding, yet it is unmistakably tofu. This is Godofu, passed down through Arita and Imari. While regular tofu is solidified with nigari (magnesium chloride), Godofu is made by kneading kuzu powder or starch into soy milk. This results in its characteristic chewy mouthfeel. It is said to have originated in the early Showa era when an Arita merchant, visiting Nagasaki to purchase soybeans, learned the method of using kuzu from someone from China. Slipping through smoothly with soy sauce or sesame sauce, it is a simple, local flavor that has been cherished for a long time in this village of kilns.
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