🍱 Nankan agemakizushi

"Nankan-Agemaki Sushi" is a type of rolled sushi that uses "Nankan-Age," a deep-fried tofu specialty that has been passed down in Nankan Town since the Edo period. It's so beloved in the Nankansen region that when people talk about rolled sushi there, they are usually referring to this dish. Nankan-Age is a large piece of oil-fried tofu measuring around 20-30 cm on each side, known for its crispy texture. The process involves compressing tofu, thoroughly removing its moisture, and then double-frying it at both low and high temperatures. This removes most of the moisture, allowing it to be stored in a cool, dark place without direct sunlight for 2-3 months at room temperature. It's so renowned for enhancing broth that it's referred to as "dashi-age," and it's a must-add ingredient in miso soup and simmered dishes in the Nankansen region. A similar type of fried tofu exists in Matsuyama, Ehime Prefecture, in Shikoku, and Nankan-Age is said to have originated from Matsuyama. "Nankan-Agemaki Sushi" involves using oil-drained Nankan-Age that has been simmered in a sweet and savory mixture of dashi, soy sauce, and sugar, as a substitute for nori seaweed. After squeezing out excess liquid from the simmered ingredients, the sushi rice is spread on a bamboo mat, the simmered ingredients (shiitake mushrooms, carrots, tamagoyaki, etc.) are placed on top, and then it's rolled. Unlike with nori seaweed, it's a bit trickier to stick the rice together and to tighten the end of the roll. This dish is often handcrafted in eateries and delis. The Nankan-Age absorbs the simmering liquid, resulting in a plump, juicy, and chewy texture.