At a shop that handles local products, I found "smoked tofu", which is a koishi and food product. I actually bought it and tried it. The purchase price is 594 yen (tax included).

Yunishigawa, Shimotsuke Province, Tochigi Prefecture, has long been known as one of the legendary places of Heike Ochijin. Tofu pickled in miso is said to be a preserved food of Heike Ochijin. "Smoke Tofu" is a modern arrangement of the traditional taste of Yunishigawa, the village of Heike.


Use plenty of soybeans to condense the flavor. Soak the tofu in homemade miso, let it sit overnight, and then dry it for 4 hours. After removing the water, it is smoked with cherry chips for 12 to 18 hours. It's hard like cheese, and it's smoked tofu with rich flavor. Uses "Heike Tofu", a domestic soybean ingredient.

When taken out of the pack, it has a fluffy, smoky smoked scent! Tofu is harder than expected. First of all, I will slice it as it is and eat it.


Rather than the smoothness of cheese, it has a firm chewy texture. The saltiness is not as strong as I expected. The smoked flavor that continues fluffy feels good! It looks good as a snack for sake.


Of course, you can wrap it with smoked salmon or sprinkle it with condiments ♪ I feel that the taste is not punchy, so I recommend adding a little bit of shichimi pepper. Even if you cut it into dice and put it in a salad or soup, you can eat it deliciously.



If you like smoked food, you should try "Smoked Tofu". Even a small amount is satisfying, so it is perfect as a companion for evening drinks.