🍲 Shimi-dofu no Tamago-toji (simmered Freeze-dried Tofu with Eggs)

“Shimi-Dofu”, which is made by freezing the Tofu and then putting it back to dry, is a local dish unique to cold regions. The Tofu is exposed to the cold wind for about two weeks to remove the water. Fukushima, where the Abukuma River flows and is surrounded by the mountains of the Abukuma Highlands, is especially cold and windy in winter. The strong monsoon "Azuma Oroshi," which comes from the northwest, is also said to blow in Fukushima, and this is where the "Shimi" food culture took root. It is especially popular in the southern part of Fukushima City. “Shimi-Dofu” is used in a variety of dishes, such as simmered dishes, salad, soups, and “Zo-ni” （mochi-in a soup）, one of which is Tamago-toji. Freeze-dried Tofu is stir-fried with a leafy vegetable called "Shinobuna,"(Japanese Mustard Spinach) which is produced in Fukushima, and then Egg is added.