# Nadofu ｜ Our Regional Cuisines

**Cuisine Name**: Nadofu

**Region**: Our Regional Cuisines

## Main Lore Areas
Northern part of prefecture (mountainous area)

## Main Ingredients Used
Soybeans, magnesium chloride, fragrant vegetables

## History, Origin, and Related Events
Shiiba Village, located in the mountains which border Kumamoto Prefecture, is a quiet village in which the legend remains that a member of the Heike family fled there after an enemy defeat. In this village, the Kyoto dialect continues to be used in daily conversation, and there are dishes reminiscent of Kyoto cuisine in the food culture as well. One is the tofu dish "nadofu." White tofu is made here, but out of love for the fragrances and flavors of all four seasons, in spring, seasonal flowers such as rapeseed and wisteria flowers and Japanese parsley are added to the tofu; from autumn to spring, "nadofu" is made which combines a boiled green vegetable that resembles wild coleseed called "heike kabu." By mixing flowers and vegetables into the tofu, the intent is to increase the volume of the tofu more than its color, taste, and nutritional value; by using "heike kabu" which can be grown even on infertile soil, people were able to conserve the precious soybean. Among these, wisteria flower tofu is a rare tofu without parallel even within the prefecture, and is made every year around May 10th to celebrate the sowing of rice.

## Opportunities and Times of Eating Habits
Until a half-century ago, the primary diet of people in Shiiba Village was grain-based, and tofu was a delicacy. It is said that the tradition continues even now, with "nadofu" being used for special celebrations such as festivals and weddings, as well as funerals and Buddhist memorial services; it is a taste familiar to the livelihood of people in Shiiba Village.

## How to Eat
Mustard greens with a tingling taste, dried cherry blossoms, sansho pepper leaves, and daikon leaves were used, but in recent years, people have come to put in seasonal vegetables such as daikon, carrots, taro, perilla leaves, and spinach. To eat "nadofu," without dipping it in water, cut it into an appropriate size and add soy sauce, miso mixed with sugar and sake, or yuzu miso and eat it as-is.

## Efforts for Preservation and Succession
(Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)In the past, everyone made their own at home, which took time, so now it is made in limited tofu shops in the neighborhood. It is also sold in Shiina Village's produce museum.

## Ingredients
- Soybeans (dried): 5kg
- Magnesium chloride (powder): 100-150g
- Parboiled fragrant vegetables (Heike kabu turnips, carrots, etc.): 900g-1kg (varies depending on the season)

## Recipe
1. 1. Rehydrate soybeans in water, pulverize, and let boil over heat to make soymilk.
2. 2. Carefully wash the vegetables in warm water, quickly blanch in cooling boiled water (70-80℃), and chop finely. You can also add seasonal flowers (wisteria flowers, rapeseed flowers, etc.)
3. 3. Add magnesium chloride to tofu, then the vegetables, and pour into tofu pans (around 60℃)

## Provider Information
provider : "Kyodo Ryori-shu" (JA Miyazaki Prefecture Women's Organization Conference)

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