# Shime Tofu ｜ Our Regional Cuisines

**Cuisine Name**: Shime Tofu

**Region**: Our Regional Cuisines

## Main Lore Areas
Numata City, Shirasawa, Kanna, Naganohara, Tone

## Main Ingredients Used
Tofu

## History, Origin, and Related Events
In times of food scarcity, when meat and fish were unavailable, soybeans came in very handy as a source of protein. While soybeans are prepared in various forms, such as miso and soy sauce, Gunma prefecture is especially known for tofu. Not only is it rich in nutrition, it also keeps well once it's cooked, which is why it is used in local cuisine. The representative local tofu dish is "shime tofu". A simple side dish of boiled tofu seasoned with soy sauce and sugar, it is mainly eaten as a seasonal food at festivals. There are also various regional "tofu rice" dishes, where tofu is mixed in to cooked rice. Currently, in order to consistently produce high quality soybeans, Gunma is enacting policies to expand stable business via strict adherence to basic technology and contract farming, and promotion of local soybean production for local consumption.

## Opportunities and Times of Eating Habits
In the towns of Shirasawa and Naganohara, near Numata City, shime tofu used to be prepared at New Year and other seasonal festivals. In Kanna, it is known as a dish for holidays and other occasions when people gather. It is said that every household would gather their own home-grown beans, and the local housewives would make tofu by hand. In the present day, when meat and other animal proteins are readily available, there are fewer chances to eat shime tofu, and it has become a rare local delicacy.

## How to Eat
The tofu is made by wrapping it in a sushi mat before boiling, then seasoning it with soy sauce and sugar. It is generally cut into bite-size pieces before eating, of about the same size as takuan (pickled daikon radish). It is also used as an ingredient in nishime (vegetable stew). Its distinctive texture is similar to kamaboko (blocks of processed fish and seafood).

## Efforts for Preservation and Succession
(Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)Aside from the publication of press releases on shime tofu in Kanna, the "Kanna Collection of Local Cuisine" was created in 2009. It was distributed to interested locals, and also donated to the town library. Shime tofu is also included as a local Kanna dish in "Local Gunma Cuisine", created by a member of the Gunma Council for Promoting Improved Eating Habits. It is also served as a school lunch option in the Tone / Numata region.

## Ingredients
- block of tofu: 1
- salt: Pinch
- dashi stock: 2 cups
- sugar: 1 tablespoon
- soy sauce: 3 tablespoons

## Recipe
1. 1. Cut the tofu in half lengthwise. Wrap in a sushi mat, and tie with string.
2. 2. Bring a saucepan of salted water to the boil. Add the tofu, and simmer for 20-30 minutes.
3. 3. Once the tofu has cooled down, remove the sushi mat.
4. 4. Heat the dashi stock, sugar and soy sauce in a saucepan. Add the tofu and simmer.
5. 5. Cut the tofu to your required size, and serve.

## Provider Information
provider : Recipe provided by: Kanna Council for Promoting Improved Eating Habits

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