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The ultimate appearance of soybeans was in Nagano Prefecture! ? Now, "frozen tofu" is hot!
In the cold winter of Nagano Prefecture, a unique food culture that makes use of the frigid climate in various places has been nurtured. Especially in basins and mountainous areas where the humidity is lower than 10 degrees below the freezing point, and in the basin and mountainous areas where the humidity is low, various processed foods are created by the "natural freeze -dried manufacturing method", which has been repeatedly frozen and drying for a long time. It has been done. Frozen tofu is the representative. Traditional ingredients with excellent nutrition and umami of soybeans are attracting hot attention as health foods rich in high quality proteins and minerals.
The traditional food of Nagano Prefecture, which has a combination of umami, nutrition and preservation
"Frozen tofu" has attracted attention again as an ingredient that contains a variety of resistant proteins needed by modern people. It is a traditional diet made of thinly cut cotton tofu and dried, and is also called "Koya (Takano) tofu" and "frozen tofu".
In Nagano Prefecture, production is active mainly in Saku, Suwa and Iida region. In the Saku region, it is said that it was made from the fact that Shingen Takeda liked it in the Warring States period more than 400 years ago, and the manufacturing method is almost the same as now. Also, near Tateshina Central Kogen in Chino City, at the foot of Yatsugatake, it seems that local men learned and conveyed the manufacturing method of Koya tofu at Koyasan in Wakayama Prefecture. 。
As long -term preservation could be made, farmers in cold regions became a winter side job, and in the Meiji era, demand increased in social conditions and increased the number of manufacturing units, but most were due to internal craftsmanship. Meanwhile, in 1929, the current "Misuzu Corporation" invented a soft and textile "expansion and soft processing method" when returned. This manufacturing method became widespread in the prefecture, and manufacturers have repeatedly conducted their own research and development, and Nagano Prefecture has become one of the best in Japan.
Cotton tofu whose moisture is frozen at a temperature of 10 ° C in a thousand years of tofu (Kobayashi tofu studio). From here, natural drying and freezing are repeated, and water is drained and frozen tofu.
Cutting process of raw cotton tofu at Misuzu Corporation. Traditional techniques are utilized throughout the important steps such as the manufacturing of soy milk and the molding of tofu, which is the basis of product making.
Frozen tofu is also called "frozen tofu" or "koya tofu", but after the war, "frozen tofu" is a unified name by the frozen tofu union, and "frozen tofu" is now officially named by JAS. 。
Frozen tofu made carefully with an old -fashioned natural manufacturing method
"Millennium Tofu" Kobayashi Tofu Studio
Tetsuro Kobayashi, Senno
From January to February, when it cools down the most in the year, the production of specialty frozen tofu is reaching its peak in the Shirai District in Chino City. In the 1960s, there were 10 tofu shops in the area, and in the winter it was a feature that could work from Hokkaido in winter, but now only one handmade tofu is made of natural frozen tofu. It is only Kobayashi Tofu Studio, which raises the name of "Sennen (Sennen) Tofu".
"Tofu freezes is less than minus 5 ° C. On a sunny day, tofu is set at a stretch after the sun sets in anticipation of radiant cooling the next morning," he said. Tetsuro Kobayashi. The temperature on the day of the interview is minus 11 ° C. "With the coldest this year, the best frozen tofu has been created," he said.
The cotton tofu method for frozen tofu is different from normal, and the point is how to mix after adding natural noodles to soy milk. Normal cotton tofu is carefully stirred, fluffy, fluffy tofu, and hardened with a wooden frame type box, but in the case of frozen tofu, stir and stir and eliminate lumps. In this way, a harder and tight tofu is formed, and when it comes to frozen tofu, a smooth taste of soybeans is realized. If you freeze the tofu to the core with a rapid frozen night, the work from the next day will be touched to your wife, Chitoshi. We will knit several frozen tofu with straw to make it a series. Senno taught his aunt how to knit this old. Hang the tofu made in this way outdoors and repeat the clear air and the warm sunshine in the daytime for a couple of weeks to complete the natural frozen tofu. It is said that this work is performed until around February 10, but this year there are few days to be hit in an extreme warm winter, and he says that he can not wait for the chills of Chino, which is cool and cold.
"Tofu making is so difficult that the more you do, the more you do, the more you do, the more you do, the more you do, the more you do, the more you do, the more you do, the soybeans, the time you can do, you will not be able to make your fun, you make, It was 12 years ago that I started making tofu, and Mr. Kobayashi, a cook, focused on food safety and learned the method from the father of Senno, who used to run a tofu shop in order to leave a food culture transmitted to the area. I revived the traditional taste.
The soybeans used in "Millennium Tofu" are "Nakasennari" from Matsumoto, and a very rare bean soybean "Aobata", which has been produced by volunteers for 40 years and produced by volunteers. While it is beautiful green and has a strong sweetness, it is difficult to cultivate and the yield is low, but Mr. Kobayashi is working on making tofu using "Abata" from the viewpoint of local production for local consumption. In addition, I also use "Ayamidori" blue soybeans from Shiojiri.
1. Immersion / brush / heat / aperture
Make soybean soybeans soaked in water for more than 18 hours and grind them into raw kure, heated with a steam boiler and separated into soy milk and okara.
2. Coagulation
Add natural noodles to the cold tofu to 73 to 75 ° C, and stir soy milk 120 times on a wooden plate called paddle.
3. Model inserts, squeezing, molding
Spread a cotton cloth in a custom -made wooden frame type box, pour soy milk into it, cover it, and drain while applying pressure with heavy stone.
4. Mold out, drainage, freezing
When the tofu is in the state of the tofu, take it out of the mold, expose it to the groundwater and remove it. In the evening, cut it outdoors and freeze it to the core at once without applying the snow.
5. Braided
The next day, knit frozen tofu with three straws. The skill is truly skilled, but in the past it was a child's work for each family.
6. Frozen drying
Dried under the eaves, etc., repeat natural freezing, dissolving, and drying, and completed in 2-3 weeks. In the Shirai District, the peddling was once popular and sold to Iida City and Kofu City.
["Millennium Tofu" Kobayashi Tofu Studio]
260-1 Koto, Chino City TEL 0266-77-3102
http://sennentofu.jp/
Currently, frozen tofu (Koya tofu) has a share of more than 90%of the country as one of the traditional foods in Nagano Prefecture. The manufacturer's "Koya tofu" is made by a method of lying down at low temperatures for about 20 days and aged, and then dried.
New Asahi powdered tofu
324 yen
Asahi tofu
1/60 size 162 yen
Asahi powdered tofu
1/150 size 162 yen
[Asahimatsu Foods] The industry's largest manufacturer. "New Asahi Tofu" is a patented method that switches the baking soda used to soften the tofu to the potassium carbonate. Realized. We received the "Ministry of Health, Labor and Welfare Bureau Award" at the "6th Healthy Life Court!" The soybeans used are also switched to international standard global GAP authentication and Asian GAP authentication. At the bread shop of the business partner, the possibility of application is expanding, such as bread using powdered tofu won the health bread category of the World Tournament.
Rivalry tofu
645 yen
Like and tofu
324 yen
Frozen tofu eyes
550 yen
[Shinano Snow] Utilizing the unique strengths of SMEs, we have developed products that are effortless. The frozen tofu industry, the frozen tofu industry, is used to separate soy milk and okara before adding heat from the state of the crushed Japanese soybeans. By adding heat to soy milk only by adding heat to the soybean skin, the bitterness and astringency contained in the germ, the yield is poor, but the yield is thick and the soybean taste is strong. We have realized tofu. "Ren Tofu" is a product reminiscent of the old -fashioned taste and is also popular as a souvenir.
Shinshu Soybean Koya Tofu
253 yen
[Tomokiwa frozen food] It has been reputed for a long time to use soft water well water by using soft water well water consisting of the underground water of the Central Alps. Production is third in the industry. "Shinshu Soybean Koya Tofu" has a strong taste of soybeans and uses 100 % of Nagano Prefecture's Nakasennari, which has a soybean -derived sweetness and fragrance of soy tofu, and has a smooth and smooth texture. Utilizing the technology of frozen tofu making, the aged tofu cheese "Daigomaru" developed in collaboration with Yomei Sake Manufacturing and collaboration is also attracting attention.
Fine frozen tofu
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Koya tofu value
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easy! Flour tofu
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[Misuzu Corporation] The "expansion and soft processing method", which used ammonia invented in the early Showa era, brought innovative progress to all aspects of frozen tofu, quality, and productivity at the time. A patent was obtained, but for the entire industry, the manufacturer in Nagano Prefecture was disclosed free of charge, which triggered the spread of frozen tofu from Nagano Prefecture throughout the country. Later, a method of using baking soda was born, and it is now the mainstream. As a pioneer in the industry, he is also active in proposals and product development of recipes and recipes that are not bound by conventional concepts. One of them is "Easy! Dried vegetables and seasonings are together, so it can be cooked with hot water and frying pan alone. Ginza NAGANO It is an item limited to mail order.
The original of powdered tofu!? What is "Tofmir"?
It has a high nutritional value and is frozen tofu that you want to take as a healthy ingredient, but when you cook it, it tends to be boiled and soup. Meanwhile, powdered flour and bread powder are also substituted, and powdered tofu is becoming more popular when used for various dishes. There is also the theory that "Misuzu Corporation" was the first commercialization. I heard the roots.
"Not limited to our house, each manufacturer can eat the same products that have failed in molding and the powder that came out when cutting, so it seems that they were cheaply divided into the neighbors. In the 1960s, we commercialized it as a Tofmeal in the 1960s because it was popular, "it can be easily cooked and delicious", and "it has a texture like a fine tofu when roasted tofu". Recently, powdered tofu has become popular nationwide, but among the citizens of the prefecture, it has been popular as a home taste for a long time. "
Deputy Government Director Masafumi Wazawa
Mr. Takumi Takeuchi, the director of the marketing department
Deputy Director of Quality Development Department Mariko Imai
This article is information as of February 2020.
Please note that products handled are subject to change.
