Tsunoyama area

Tofu, ume vinegar

Tofu was first eaten in Japan in the late Heian period (794-1185). It is said to have been introduced from China.
In Kochi Prefecture, tofu was introduced by Park, who was brought back by Chosokabe Motochika, a feudal lord of Tosa Province, when he went to Korea. It is said that Yamauchi Kazutoyo, lord of the Tosa domain, also recommended the monopoly of tofu in Karajinmachi. At that time, tofu was made using the "nama-shibori" method, in which the juice of soaked and ground soybeans (kure) was squeezed out of a cloth bag, boiled, and then nigari (bittern) was added to coagulate the juice. Tofu was a delicacy served at Shinto rituals and New Year's celebrations, and it was not uncommon for families to make their own tofu.
Tofu with ume (plum) vinegar is a local dish handed down in the Tsunoyama area. Tofu produced in this area is characterized by its toughness. Tofu with ume plum vinegar" is made by marinating firm tofu in ume plum vinegar, and has been made as a preserved food. It was also sold at a high price as a luxury food.
The red appearance stained with ume vinegar is brilliant. It is high in salt and has a strong flavor.

It developed and spread as a reserve food and preserved food in mountainous regions. It is still made and eaten at home. It is often made for private consumption and is not widely distributed.

Tofu with pickled ume plum vinegar is characterized by its refreshing sourness and sticky texture.
Drain the firm tofu well and grill it over a charcoal fire repeatedly, turning it upside down. After the tofu has cooled, marinate it in ume (plum) vinegar for one week to ten days. Because of its high salt content, it is best to cut it into thin slices when eating it, and it is also a perfect accompaniment to alcoholic beverages.
When grilling, be careful not to burn the surface. If the surface is burnt, the finished product will turn black, and even if it is marinated in ume vinegar, it will not turn a bright pink color. Also, if you try to remove the moisture from the surface by microwaving, it will become crispy and not tasty.

Local volunteers in the Tsunoyama area are promoting the cheese by naming it "Tsunoyama Cheese" to give it a cheese-like texture and make it more approachable to young people.