Frozen tofu - Kori tofu

Japanese: 凍豆腐 - こおりどうふ

Also called Shimi tofu. It is also called Koya tofu because it was produced at Mount Koya in ancient times. Currently, Nagano Prefecture is the main production area. Originally, tofu was laid out on a wooden slatted board to take advantage of the extreme cold of winter, frozen, and then dried, but it is now produced by artificial freezing. In 1972, instead of the traditional ammonia method of swelling and softening, a swelling and softening agent mainly composed of baking soda came into use, and it can now be cooked as is without soaking in water. It is used in simmered dishes, as a sushi topping, and in vegetarian cuisine.
→Related topic: Tofu

Source : Heibonsha Encyclopedia About MyPedia Information

Japanese:

しみ豆腐とも。古来高野山で製出されたので高野豆腐ともいう。現在は長野県が主産地。もとは冬季極寒を利用し，簣子(すのこ)上に豆腐を並べて凍結させた後，乾燥して作ったが，現在では人工冷凍法によって製造。1972年から従来のアンモニア法による膨軟加工に代わって，重曹を主成分とする膨軟剤が用いられるようになり，湯もどしせずにそのまま調理できるようになった。うま煮，すしの具，精進料理などに使用。
→関連項目豆腐

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