# Tsushima ｜ Our Regional Cuisines

**Cuisine Name**: Tsushima

**Region**: Our Regional Cuisines

## Main Lore Areas
Shūnan region

## Main Ingredients Used
Ingredients: Tofu, dried shiitake mushrooms, carrots, burdock root, soy sauce, sugar, vinegar, salt

## History, Origin, and Related Events
"Tsushima" is a traditional local dish passed down in the Shūnan region, including Shūnan City in the southeastern part of Yamaguchi Prefecture. There are various theories about its origin, but it is said to have been created during the Edo period when fishermen in Kushi-gahama, Shūnan City, were tasked with guiding Korean trade envoys. At that time, the diplomatic contact point for the Korean trade delegation was the Tsushima domain (Nagasaki Prefecture), which led to the dish being named "Tsushima." It was commonly prepared as a vegetarian dish for Buddhist memorial services and other occasions in households. Since the Edo period, it has also been highly regarded as a non-perishable food with a long shelf life, suitable for serving to guests. Hence, each of the non-perishable ingredients are thoroughly cooked. Although it may appear similar to "Shira-ae" (a tofu and vegetable salad), the tofu is boiled in before use. It is then combined with other ingredients, such as pre-seasoned dried shiitake mushrooms, shredded carrots, burdock root, and dried shrimp, along with seasonings like bonito stock and soy sauce. In the Shūnan region, it is often enjoyed during summer, especially during the Bon Festival. For those who have left their hometown, it remains a beloved taste of home.

## Opportunities and Times of Eating Habits
Tsushima is commonly enjoyed as a staple side dish in households and is also served during occasions like the Bon Festival and Buddhist memorial services as a vegetarian dish. It is frequently used to entertain guests.

## How to Eat
To prepare the tofu, boil water with a little salt, then place the tofu on a cloth-covered sieve to drain the excess water. Gently squeeze out the remaining moisture from the tofu, crumble it in a pot, and stir-fry it, then let it cool. Rehydrate the dried shiitake mushrooms in water, then thinly chop them along with the carrots and burdock root. Boil them and let them cool. Then, Combine the tofu with soy sauce, sugar, vinegar, and salt along with the prepared vegetables. Mix them together. Sprinkle boiled and thinly sliced snow peas on top. You can also add cucumber if desired.

## Efforts for Preservation and Succession
Tsushima is not only served in households and school lunches but also used as a dish for events where cooking experiences are offered as part of school lessons to preserve and pass down regional cuisine.

## Ingredients
- Firm tofu: 1 block (400g)
- Dried shiitake mushrooms (thinly sliced, 3cm length): 2 pieces
- Carrots (thinly sliced, 3cm length): 30g
- Burdock root (thinly sliced, 3cm length): 20g
- Konnyaku (konjac) (thinly sliced, 3cm length): 30g
- Snow peas (thinly sliced): 12g
- [A] Mixed bonito broth: 1／2 cup
- [A] Sugar: 1 teaspoon
- [A] Soy sauce: 1 teaspoon
- [B] Sugar: 1 teaspoon
- [B] Salt: 1／6 teaspoon
- [B] Soy sauce: 1／2 teaspoon
- [B] Vinegar: 1 tablespoon

## Recipe
1. 1. Place the tofu in a pot and crumble it while stirring. When it starts to release water and becomes crumbly, transfer it to a sieve, drain excess water, and let it cool.
2. 2. Cut the vegetables, soak the burdock root in water to remove bitterness. Pre-boil the konnyaku.
3. 3. Cook the dried shiitake mushrooms, carrots, burdock root, and konnyaku with the listed wet ingredients mixture. Cook until the liquid is reduced, then let it cool.
4. 4. Blanch the snow peas in salted water, then mix the cooled tofu and vegetables with the listed seasonings.

## Provider Information
provider : Recipe provided by: A Yamaguchi City Diet and Nutrition Educator

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