# Niku Tofu (Simmered meat and tofu) ｜ Our Regional Cuisines

**Cuisine Name**: Niku Tofu (Simmered meat and tofu)

**Region**: Our Regional Cuisines

## Main Lore Areas
Kyoto city

## Main Ingredients Used
Beef, tofu, kujo green onion

## History, Origin, and Related Events
“Niku Tofu” is a simple dish made of beef, tofu, and green onions. The green onions used in the dish are often “kujo green onions”, a traditional vegetable of Kyoto. These onions are leaf onions (green onions) whose green leaves are eaten. Legend has it that in 771, when the Fushimi Inari Shrine was built, Hata Irogu planted green onions brought from Naniwa. These seeds have been passed down and protected by farmers from generation to generation, earning it the nickname "king of green onions". According to one theory, the name comes from the fact that high-quality green onions were grown in the Kujo area during the Heian period. The tender leaf is slimy, sweet, and fragrant which makes it a popular ingredient for a wide range of dishes including as a condiment, nabe (one-pot dish), sukiyaki, simmered dishes, salad, and miso soup. Although it is grown year-round, it is in season in winter when it is slimy and sweet.The history of beef in Kyoto is long and rich, with "Tamba beef" being mentioned in Japan's oldest wagyu book, "Kokugyu Juzu," drawn in 1310. In the early Meiji period, sukiyaki restaurants were established in Kyoto City. Today, Kyoto Prefecture and the Kyoto Beef Distribution Promotion Council have branded high-grade beef produced and raised in the prefecture as "Kyoto Meat". To qualify for this prestigious classification, the breed must be Japanese black cattle, the cattle must have been raised in Kyoto for the longest period of time, and the meat must be processed at the Kyoto City Central Wholesale Market No. 2.The water used for daily life in Kyoto is soft, which means that it is low in minerals and has no peculiar taste. This unique characteristic is believed to be the reason for producing delicious tofu.

## Opportunities and Times of Eating Habits
“tofu” is a popular dish during winter. Kujo green onions have a soft flavor in spring and a refreshing pungent taste in summer and fall, with their shape and taste changing with the seasons. The season for kujo green onions is from December to February of the following year when it is cold. Frost enhances the sliminess characteristic of kujo green onion, and the leaves become thicker and more satisfying to eat.

## How to Eat
Sukiyaki-style beef and tofu are seasoned in a pot and simmered until cooked. Then, chopped Kujo green onions are added and simmered further before serving. The taste of the broth varies between homes and restaurants, giving it a distinct flavor. The best way to prepare Kujo green onions is to cook them quickly to bring out their sweet flavor.

## Efforts for Preservation and Succession
Restaurants in Kyoto, including traditional Japanese-style ryotei, serve this local dish. It is also commonly prepared at home due to its simple recipe.

## Ingredients
- Thinly sliced beef (for sukiyaki): 200g
- Tofu: 160g
- Kujo green onion: 1 bunch
- Dashi broth: 500cc
- Sake: 1 tbsp.
- Sugar: 2／3 tbsp.
- Soy sauce: 2 tbsp.
- Mirin (sweet cooking sake): 1 tsp.
- Salt: To taste
- Chili pepper: To taste

## Recipe
1. 1. Cut the green onions and tofu into bite-sized pieces.
2. 2. Boil the beef in water and drain off any excess water.
3. 3. In a pot, bring the soup stock to a boil. Add sake, sugar, beef, and tofu, and let it simmer over medium heat for 2-3 minutes.
4. 4. Add soy sauce and mirin, cover the pot with a lid, and let it simmer over low heat for 10 minutes.
5. 5. Lightly cook the kujo green onions and add them to the pot. Season it with salt and it's ready to serve.

## Provider Information
provider : SHUN GATE, Japanese food culture information website

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