Kansai (Osaka, Kyoto)
Ehōmaki
Fat sushi roll with simmered mushrooms, omelette and cucumber — eaten whole
60 min·4 servings
Koya tofu (freeze-dried tofu)
Freeze-dried tofu sold in flat, dry blocks that are soaked and then soak up broth like a fine-pored sponge.
Koya tofu is tofu that has been frozen, slowly aged and then dried, named after Mount Kōya, where it was made in the monasteries. Dry, it is light, hard and beige; before use it is soaked in lukewarm water and squeezed out several times until the water runs clear. It tastes of very little on its own, but has a spongy, slightly grainy, springy texture that fills completely with the cooking liquid, which is why it is almost always simmered in seasoned dashi and eaten warm or cold. You can find it in Asian grocery shops with a Japanese range or by mail order, usually in packs of several blocks or as small cubes; kept dry and sealed it lasts for months.
Substitute:
Firm tofu that has been frozen, thawed and squeezed firmly develops a similarly porous structure and also absorbs broth. It stays moister, softer and less evenly fine-pored, though, and does not quite reach the springy, slightly dry mouthfeel typical of koya tofu.
Used in · 1 recipe