# Go Dofu with Sesame Soy Sauce ｜ Our Regional Cuisines

**Cuisine Name**: Go Dofu with Sesame Soy Sauce

**Region**: Our Regional Cuisines

## Main Lore Areas
Arita Town

## Main Ingredients Used
Soy milk, Kudzu or Starch

## History, Origin, and Related Events
Tofu made throughout Japan is formed by adding bittern to soy milk, but “Go Dofu", which is mainly from the town of Arita Town in Saga Prefecture, is characterized by the addition of kudzu, starch, and other ingredients to soy milk to harden it.The major difference from conventional tofu is the texture, which is soft and chewy. It also has a glossy, pudding-like sheen. It is usually served as a side dish with sesame soy sauce, but it can also be enjoyed as a healthy sweet by pouring molasses or soybean flour over it. The name “Go Dofu" comes from the name "Go," which means "to make tofu" in Japanese. The soy milk is pressed from the "Go" and kneaded with kudzu to make "Go Dofu," which is said to be named after the "tofu" made from "Go".Another theory is that it is tofu that came from the Chinese country of “呉(=Wu)". There are various theories about its origin, but one theory is that a tofu maker in Arita who visited Nagasaki at the beginning of the Showa period to buy soybeans learned from a Chinese person how to make tofu using "kudzu". Another theory is that an old lady at a sushi restaurant in Arita learned the original recipe from a Chinese man in Nagasaki in 1929, and it became popular in the town when she started serving it at her sushi restaurant.

## Opportunities and Times of Eating Habits
It is often eaten at everyday meals, but is also served at Buddhist memorial services and celebrations.

## How to Eat
Place soy milk in a saucepan and bring to a boil until it reaches 90 degrees. Meanwhile, combine starch and water in a bowl and dissolve. When the soy milk comes to a boil, add the dissolved starch and stir with a wooden spoon over low heat. 20 minutes of continuous kneading will make the mixture smooth. Turn off the heat, pour the mixture into a bat and cool in cold water for 15 minutes. Pour sesame soy sauce or molasses over the dumplings if desired. It may also be deep-fried with batter, used as a garnish for miso soup, or used in parfaits. Sometimes eaten with vinegared miso.

## Efforts for Preservation and Succession
It can be enjoyed at restaurants as "Aritayaki Gozen," a local delicacy in Arita. It is also sold at supermarkets in the prefecture.

## Ingredients
- Kudzu starch: 40g
- Water: 40g
- Soy milk: 400cc
- Milk: 300cc
- Salt: 1／5 tsp.
- Gelatin: 1／3 tbsp.
- [Sesame soy sauce] Dashi (=Japanese soup stock): 2 tbsp.
- [Sesame soy sauce] soy sauce: 2 tbsp.
- [Sesame soy sauce] Ground Sesame: a pinch
- Yuzu peel or sprout: a pinch

## Recipe
1. 1. Blanch gelatin in water.
2. 2. Dissolve the kudzu flour in a quantity of water, combine with soy milk and milk, heat to thicken, and add salt.
3. 3. Add the gelatin, boil until dissolved, then pour into molds and chill until hardened.
4. 4. Cut into pieces, place in serving bowls, garnish with yuzu peels and sprinkle with sesame soy sauce. Sprinkle with yuzu peel or kinome.

## Provider Information
provider : Sukoyaka Shokutaku Saga

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