🍱 Komo Dofu (Tofu Cooked in Woven Straw)

"Komo dofu" is made by wrapping tofu in "komo", a mat made of woven straw, and then boiling it. "Komo dofu" is characterized by the small holes in the tofu, the aroma of the straw, and the patterns made by the straw. In the past, people made "komo dofu" with leftover pieces of homemade tofu. Nowadays, tofu is wrapped in a bamboo mat or the "komo dofu" is store-bought. The small holes in the tofu allow the dashi (=Japanese soup stock) to seep in, making the tofu flavorful, and prevents the tofu from losing its shape. In the Hida area, "komo dofu" is served during the Bon festival, New Year holidays and other gatherings.