Introducing "Gokayama Tofu", which boasts a hardness so high that you can tie it with a rope and carry it around!

The local dish "Gokayama Tofu" is characterized by its firm tofu, which has little moisture and is so densely packed that it will not fall apart even when tied with rope.

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Gokayama Nanto Tourism Organization

We promote the charms of Nanto City, Toyama Prefecture, both domestically and internationally. Located in the southwestern part of Toyama Prefecture, Nanto City is blessed with abundant nature that changes with the seasons, and is a place where the original landscapes of Japan and the good old traditional culture of Japan remain vividly present. Gokayama, known for its Gassho-zukuri villages, is truly a "living World Heritage Site," where people live while maintaining their own unique culture. The scattered villages spread across the rice fields are also one of the special landscapes unique to this region. Johana, which prospered from silk weaving from the medieval to early modern periods, and Inami, known for its wood carvings, are steeped in rich history and culture. From Fukumitsu, where Shiko Munakata lived, to Fukuno, which flourished as a market town, to Iguchi, the village of camellias, and Toga, which promotes theater and urban exchange, the satoyama (rural landscapes) of Nanto are always full of travel charm, and the people welcome you with warm smiles.

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Gokayama tofu is an indispensable ingredient in dishes for festivals and Buddhist ceremonies, as well as in everyday meals. The method of making this tofu was passed down from a temple in Kyoto. It is a food culture unique to Gokayama, where the prayers of Jodo Shinshu have been deeply rooted in daily life since ancient times. Gokayama tofu is an essential ingredient in the vegetarian cuisine of the important Buddhist event, Hoonko, and was almost the only processed food on the table, where vegetables, wild plants, and other bounty from the mountains were the main focus. Tofu's white color also made it considered a noble ingredient.

The ingredients are large Enrei soybeans from Toyama Prefecture and natural water that springs from the mountain behind the house at an altitude of 1000m. Melted snow and rainwater that soaks into the ground is filtered through the earth and emerges at the surface of the valley as soft water. The soybeans are soaked in this water overnight and then swell up, after which they are crushed. It is said that crushing the soybeans before heating results in a flavor that is free of impurities. The soybeans are then heated and separated into soy pulp and soy milk. The freshly squeezed soy milk has a clean taste that allows you to taste the sweetness of the soybeans.

The nigari is added to the soy milk, which has reached a temperature of about 70 degrees in the tub, and the mixture is stirred while the water is slowly separated. Once a certain amount of water has separated, the floppy tofu is placed into a tofu mold. This tofu mold is called a "Kanazawa box," and is a traditional mold that has been used since the Edo period. It is a unique size that remains in Gokayama, which was once under the control of the Kaga domain. A stone weight is placed on top of the mold to slowly remove the water even more.

When the finished Gokayama tofu is removed from the mold in water, it sinks into the water. This is proof that it is packed with soy ingredients. In the past, tofu was tied with straw rope and handed over to people who came to buy it.

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