# Tsuyu-ni-shime ｜ Our Regional Cuisines

**Cuisine Name**: Tsuyu-ni-shime

**Region**: Our Regional Cuisines

## Main Lore Areas
Minamiaizu Town

## Main Ingredients Used
dried herring, tsuto tofu (tofu wrapped in straw wrappings and boiled in salt water), taro, carrots, kombu (kelp)

## History, Origin, and Related Events
"Tsuyu-ni-shime" is a dish made by simmering vegetables, herring, tofu, and other ingredients in broth, seasoned with soy sauce and sugar. This dish is also known as “tsuyuji” or “kotoji” in some regions, and is considered one of the local delicacies of the Minamiaizu area.One of the unique characteristics of this dish is the use of a particular type of tofu called "tsuto tofu". "Tsuto tofu" is wrapped in straw and was originally designed to preserve it for an extended period in the past when there were no refrigerators. The word “tsuto” means “wrapped in straw”, and it is said that people used to carry their tofu wrapped in straw, and one day, the tofu was stewed while still wrapped in the straw, giving rise to tsuto tofu. In Minamiaizu, "tsuto tofu" is still available for purchase.

## Opportunities and Times of Eating Habits
"Tsuyu-ni-shime" is served at weddings, funerals, and festivals, and is often paired with sake as a snack. It is considered a delicacy of Minamiaizu and is still served at festivals and events.

## How to Eat
To prepare "tsuyu-ni-shime", stew tsuto tofu, minced dried herring, carrots, taro, and kombu in broth, and season with sugar, soy sauce, and sake. If you do not have access to "tsuto tofu", you can substitute with firm tofu, which should be rolled in a bamboo mat and simmered in salted water.

## Efforts for Preservation and Succession
(Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)In addition to being served as a school lunch menu item, it is also sometimes served at events in the town. In the Minamiaizu area, local cooking classes and cooking experience events are held to preserve and pass on "tsuyu-ni-shime" to future generations.

## Ingredients
- Dried herring: 4
- Firm tofu: 1
- Taro: 8
- Carrot: 1
- Kelp: 1 piece
- Sugar, soy sauce, sake: Appropriate quantity
- Soup stock: 4 to 5 cups

## Recipe
1. 1. [Preparation] Divide the tofu into four equal portions and roll them up. Then, simmer the tofu in a pot with salted water (2-3% salt) for about 30 minutes. (Note: This step is not necessary if you are using both tofu and tofu skin.)
2. 2. [Preparation] Cut the taro into two diagonal slices, bevel them, pre-boil, and remove the sliminess.
3. 3. [Preparation] Cut the carrots into large chunks, slice them on the sides, and keep them aside.
4. 4. [Preparation] Soak the dried herring in rice water for at least two hours and then cut it into three pieces.
5. 5. [Preparation] Soak the kombu (kelp) in rice brine for at least two hours, and then cut it into four pieces.
6. 6. [Preparation] Cut the prepared tofu into 4 diagonal slices.
7. 7. Pour broth into a flat pot, add each ingredient separately, and bring to a simmer.
8. 8. Once the ingredients are soft, season to taste.

## Provider Information
provider : Mihoko Hiraide

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