# Komo-dofu ｜ Our Regional Cuisines

**Cuisine Name**: Komo-dofu

**Region**: Our Regional Cuisines

## Main Lore Areas
Kurayoshi City vicinity

## Main Ingredients Used
Tofu, carrots, burdock root

## History, Origin, and Related Events
"Komo-dofu" is a simple tofu dish wrapped in a "komo," a roughly woven straw mat. "Komo-dofu," which has been passed down for over 100 years, is one of the traditional foods of the central area which includes Kurayoshi City, and is an indispensable dish for special days such as important family ceremonies, festivals and Buddhist rites. Tofu is commonly eaten in Tottori Prefecture, where fish is hard to obtain, and it served as a precious source of protein for the masses. In the past it is said that villages had communal tofu sheds, and since they were able to make lots of tofu, "komo-dofu" came about as a way to enjoy that tofu, as one theory goes. However, supermarkets appeared in the 1950s, which gradually changed the lifestyles and meals of the people. It became a period when anything could be easily obtainable, so it is said that "komo-dofu" was made less frequently as a result. The straw used to make "komo-dofu" has also become less obtainable in recent years. The straw, hung out to dry on fine days, is used often to make "komo-dofu."

## Opportunities and Times of Eating Habits
Until 1955, it was a dish that was made without fail for special days when people would gather, such as weddings and festivals for local deities. Nowadays it is less common for people to make it at home, but it is apparently common as a soup ingredient for events and when entertaining guests.

## How to Eat
It can be boiled to deepen the flavor of the seasoning which includes sugar and soy sauce, or cut into round slices and eaten with wasabi soy sauce. Carrots and burdock root are staple ingredients that go in the tofu, but it can also be made by putting in eggs, dried gourd strips, spinach, and seasonal vegetables. By wrapping the tofu in straw, the fragrance of the straw transfers to the tofu and makes it taste better; when made, it has a unique shape formed from each individual straw that sticks to the tofu. Right after it's finished boiling, the pleasant aroma of the straw drifts about, which, along with the markings left by the straw on the tofu pieces, gives off a certain warmth.

## Efforts for Preservation and Succession
It has reemerged in schools in the prefecture, where it is made in cooking classes. In some schools in Kurayoshi City, classes are taught on the passing down of local foods such as "komo-dofu" as part of a comprehensive education.

## Ingredients
- Tofu: 1 block
- Carrots: Suitable amount
- Burdock root: Suitable amount
- Dashi broth: 1 cup
- [Seasoning A] Sugar: 1 tsp
- [Seasoning A] Light soy sauce: 1 Tbsp
- Straw: One handful
- Nylon strings (or straw): A few

## Recipe
1. 1. Julienne the carrots and burdock root. Use extra dashi broth, sugar, and light soy sauce to stew and lightly flavor them.
2. 2. Cut the tofu into four and drain the water.
3. 3. Clean the straw, removing any parts aside from the main stalk. Cut the straw to around 35cm in length. Gather it by one end and spread out the straw; line up the four cut pieces of tofu into two columns inside.
4. 4. Sandwich the carrots and burdock root in 1 in between the tofu.
5. 5. Line up the straw, bundle one end, intertwine all of the straw with nylon strings or straw, and tightly fasten.
6. 6. Steam for about 15min.
7. 7. Carefully remove the straw from the steamed tofu, add dashi broth and Seasoning A to a pot, and stew to deepen the flavor.You can also cut it diagonally, transfer it to a bowl, and enjoy with wasabi soy sauce, etc.

## Provider Information
provider : Recipe source: Tottori Prefecture

![Image](Not found)