Gion tofu
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<br /> During the Edo period, this tofu dish was sold at two teahouses in front of Gion Shrine (the former name of Yasaka Shrine) in Kyoto, and became a local specialty. Thinly sliced tofu is skewered and grilled, then boiled in a sauce made with white miso and topped with wheat flour. One of the two teahouses is now a Kyoto cuisine restaurant called Nakamuraro, and the dish they currently serve is kinome dengaku, made with white miso. Source: Kodansha Dictionary of Japanese Regional Cuisine Information |
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江戸時代、京都の祇園社（八坂神社の旧称）の門前の2軒の茶屋で売り出し、名物となった豆腐料理。薄く切った豆腐を串に刺して焼き、白みそを用いたたれで煮て麩粉をかけたものとされる。2軒の茶屋のうちの1軒が京料理店「中村楼」となっており、現在出しているものは、白みそを用いた木の芽田楽。 出典 講談社日本の郷土料理がわかる辞典について 情報 |
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