# Eel Tofu ｜ Our Regional Cuisines

**Cuisine Name**: Eel Tofu

**Region**: Our Regional Cuisines

## Main Lore Areas
Izumo Region

## Main Ingredients Used
Eel, grilled tofu, Kyo-negi (green onions), seasonal mushrooms, garland chrysanthemum, etc.

## History, Origin, and Related Events
In 1756, Lake Nakaumi, which straddles the boundary between the cities of Matsue and Yasugi, suddenly experienced a bountiful catch of eels. Sagoemon, a merchant from Matsue, took notice of the bumper catch and set out to sell eels in Osaka. He put the eels in baskets and left Yasugi Port, carrying them on his back with a balance bar. He transported them via the Izumo Highway to Okayama Prefecture and Osaka, making full use of overland and water routes. It is said that 20 to 30 people formed a convoy and walked through the Chugoku mountain range on a series of rough roads. The route taken by the convoy is also known as “Eel Road” or “Eel Highway,” with traces of it still evident today.Izumo eels are said to have had a great influence on the food culture in Osaka, so much so that at one time the city was flooded with eel restaurants named “Izumo-ya.” Because the idea of opening the belly of a fish is reminiscent of seppuku (ritual suicide), eel shops in the Kanto region serve eels with the back open and the head removed, while eels with the belly open and the head attached are the norm in the Kansai region. This culture of opening the belly is said to have come from Izumo, triggered by large eel shipments.Even today, eels are still eaten in the Izumo region, and are enjoyed in a variety of dishes such as shiroyaki (grilled eel without sauce), kabayaki (grilled eel with sauce), unaju (eel over rice), chirashizushi (scatted sushi), and “eel tofu” cooked Yanagawa hot pot style.

## Opportunities and Times of Eating Habits
Although eels are often eaten on the Midsummer Day of the Ox, the natural eel season is winter, when eels store nutrients in preparation for hibernation. Fishing methods include longlines, baskets, bamboo tubes, and shibazuke (traps made of branches). The fishing season runs from April to December, with longlines especially popular from June to October. While eel fishing in Lake Shinji once flourished with bountiful catches, after peaking at 104 tons in 1965, the catch has drastically declined to four tons in 2014 (according to Lake Shinji Fisheries Cooperative).

## How to Eat
When making eel tofu at home, it is less time-consuming to use kabayaki sold at supermarkets. Cut the eel into bite-size pieces, combine with cubes of grilled tofu, and simmer in dashi stock for about 10 minutes to release the flavors and fat from the eel. Then, add ingredients such as Kyo-negi green onions, seasonal mushrooms, or garland chrysanthemum and cook. The grilled tofu should be cut diagonally to increase its surface area so that it can easily absorb the flavors from the eel and ensure a tasty dish.

## Efforts for Preservation and Succession
The Izumo region is home to many eel restaurants. Although most eels are farm-raised nowadays, the local flavor is still preserved today. Eel tofu, which is simple to prepare, has also taken root as a home-style dish.

## Ingredients
- Kabayaki eel: As needed.
- Grilled tofu: As needed.
- Kyo-negi green onions: As needed.
- Shimeji mushrooms: As needed.
- Dashi stock: 360ml
- Light soy sauce: 2 tbsp
- Mirin: 2 tbsp

## Recipe
1. 1. Cut the eel kabayaki into several pieces and cut the grilled tofu diagonally.
2. 2. Combine the dashi stock and seasonings, add the eel kabayaki pieces together with the tofu, and cook (simmer) for five to six minutes.
3. 3. Add the chopped Kyo-negi green onions and shimeji mushrooms and bring to a boil.

## Provider Information
provider : Recipe provided by: Kiyokazu Nakamoto, Executive Vice Chairman, Shimane Prefecture Federation of Chef’s Associations

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