🍱 Tohu no umezu zuke

Tofu was first eaten in Japan in the late Heian period (794-1185). It is said to have been introduced from China. In Kochi Prefecture, tofu was introduced by Park, who was brought back by Chosokabe Motochika, a feudal lord of Tosa Province, when he went to Korea. It is said that Yamauchi Kazutoyo, lord of the Tosa domain, also recommended the monopoly of tofu in Karajinmachi. At that time, tofu was made using the "nama-shibori" method, in which the juice of soaked and ground soybeans (kure) was squeezed out of a cloth bag, boiled, and then nigari (bittern) was added to coagulate the juice. Tofu was a delicacy served at Shinto rituals and New Year's celebrations, and it was not uncommon for families to make their own tofu. Tofu with ume (plum) vinegar is a local dish handed down in the Tsunoyama area. Tofu produced in this area is characterized by its toughness. Tofu with ume plum vinegar" is made by marinating firm tofu in ume plum vinegar, and has been made as a preserved food. It was also sold at a high price as a luxury food. The red appearance stained with ume vinegar is brilliant. It is high in salt and has a strong flavor.