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Travelers’ Treasures / Nankanage (Deep-fried tofu)

It is said that the traditional dish of Nankanage in Nankan, Kumamoto Prefecture, was brought there by people from Iyonokuni (present day Ehime Prefecture) during the 17th century. Although this is produced in almost the same way as abura-age, a thinly sliced, fried tofu that is eaten all over Japan, Nankanage’s biggest feature is its amazingly large 20 centimeter size.

However, the appeal is not just in its appearance. Because a special tofu made from soy beans is compressed and then nearly completely drained of water before frying, it stays fresh for up to three months at room temperature, unlike regular abura-age, which soon spoils, and the flavor stays the same.

Also, because it easily soaks up moisture, it is mainly used in miso soup and stews. Because it is made from soybeans and canola oil only, it is a good choice for those who avoid animal products.

Price: ¥486 for 4 pieces (excluding shipping fees )

Manufacturer: Nankan Shokuhin in Nankan, Kumamoto Prefecture

To find out more about Japan’s attractions, visit http://the-japan-news.com/news/d&d

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