# Atsuage no Nitano ｜ Our Regional Cuisines

**Cuisine Name**: Atsuage no Nitano

**Region**: Our Regional Cuisines

## Main Lore Areas
Reihoku area

## Main Ingredients Used
Atsuage (thick fried tofu)

## History, Origin, and Related Events
The largest event of the year in Jodo Shinshu Buddhism, called Hoonko, takes place from fall to New Year’s around the anniversary of sect founder Shinran’s death (November 28 in the lunar calendar, January 16 in the Gregorian calendar); in Fukui Prefecture, it is called Honkosan or Okosama. Touching on Shinran’s teachings, people eat vegetarian Buddhist cuisine with the intent to devote themselves religiously once again. In Fukui Prefecture, which is ardent in its faith in Jodo Shinshu, meals during Hoonko were accompanied by atsuage (called aburaage in Fukui Prefecture), which were considered a treat. In every neighborhood, there was at least one house which was a tofu seller, and people would exchange soybeans for tofu or aburaage. It is said that even in typical homes, dishes which used atsuage spread easily. In Fukui Prefecture, where the consumption of aburaage was no. 1 for over 50 years (Family Budget Survey (Households of Two or More People) Prefectural Capital City and Ordinance-Designated City Rankings by Item (2017-2019 Annual Average) Ministry of Internal Affairs and Communications Statistics Bureau), aburaage indicates thick fried tofu with a hefty mass, also called “atsuage” in other prefectures; since one can obtain and taste a variety of types, each household apparently has its own favorite “atsuage.”

## Opportunities and Times of Eating Habits
Outside of the Hoonko period, it is eaten throughout the year in households and in restaurants.

## How to Eat
After running the atsuage through hot water and straining it, cut X marks into them so that they absorb flavor more easily. Lightly simmer on low heat with dashi, sake, mirin, and soy sauce for about 15 minutes, and add juice of ginger right before turning off the heat. Transfer to bowl and garnish with grated ginger or jigarashi (spicy mustard). Besides boiling the atsuage whole, recipes differ by area, for example having you cut the atsuage diagonally into four equal pieces.

## Efforts for Preservation and Succession
In Fukui Prefecture, tofu shops are located everywhere, and various kinds of atsuage are sold even in supermarkets. Since delicious atsuage can be easily obtained, the “hometown taste” frequently made and passed down in households is also an indispensable staple at restaurants.

## Ingredients
- Atsuage: 2 pieces
- Dashi broth: 3 cups
- Sake: 2 Tbsp
- Mirin: 2 Tbsp
- Soy sauce: 3 Tbsp
- Ginger: suitable amount

## Recipe
1. 1. Run the atsuage under boiling water and squeeze out the water. Make notches into the center of the atsuage so that it absorbs flavor more easily.
2. 2. Place atsuage in a pot large enough to fit the pieces in their entirety, boil dashi and season with sake, mirin, and soy sauce; line up the atsuage and place the lid on top, boiling on low heat for about 15min.
3. 3. Before turning off the heat, add the ginger juice.
4. 4. Plate the atsuage in its entirety, and garnish with grated ginger.

## Provider Information
provider : Original provider of recipe: “Local Production for Local Consumption Recipe Collection from Kosi’s Meal Supporters” (Fukui Integrated Agricultural and Forestry Office) partly altered

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