宮崎県·郷土料理
Na-tofu (Vegetable Tofu)
Seasonal vegetables and flowers scattered within tofu. Shiiba Village's Na-tofu is a colorful local dish born from the wisdom of the mountain village. It is said to have originated in an era when tofu was a luxury, created by mixing vegetables and leaves to supplement the limited amount of soybeans available. Its charm lies in how its appearance changes with the seasons—such as rapeseed blossoms and wisteria in spring, and shiitake mushrooms and yuzu from autumn to winter. It was a dish for special occasions, essential even at ceremonial events. The Shiiba style is to enjoy it without rinsing in water, served with soy sauce or yuzu miso. The colors visible through the slices are like a painting. It is a simple, warm taste that the mountain lifestyle has carefully preserved.
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