Gokayama tofu
What is Gokayama tofu?
Gokayama Tofu (五箇山豆腐・ごかやま豆腐・ごかやまとうふ) is Tofu traditionally produced in the Gokayama region of Toyama Prefecture.
It is characterised by its firm, heavy consistency with little water content, so that it does not collapse even when tied with a rope.
This method of making tofu, in which a heavy weight is placed on the tofu to drain the water out, has been handed down not only in Gokayama, but also in mountainous areas and areas with heavy snowfall, such as Gifu and Ishikawa.
In addition to “Hiya-yakko” (cold tofu), it can also be sliced and served as Sashimi with wasabi and soy sauce, simmered, grilled, dengaku, deep-fried tofu and marinated in miso.
Gokayama tofu
Fried Gokayama Tofu
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