Nankan-age Deep-fried Tofu - Traditional Foods in Japan | Ministry of Agriculture, Forestry and Fisheries

KumamotoNankan-age Deep-fried Tofu

Classification (Large)

Agricultural products

Classification (Small)

Processed bean products

Main ingredients used

Soybeans, oil

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Region of inheritance

Nankan Town, Tamana, all regions of Kumamoto Prefecture especially the Tamana area

Product overview (special characteristics and types)

Nankan-age Deep-fried Tofu is a deep-fried tofu that has been passed down in Nankan Town since the Edo period. It is larger than other deep-fried tofu and is 25 centimeters long on each side, with a crispy texture. Due to it having a lower water content than regular types of deep-fried tofu, it has a long shelf life of up to two to three months at room temperature. In this region, it is a food that can never be absent from everyday meals, with the name of Nankan Town even adorning its title.
It is widely used in foods like miso soup, boiled foods, braised foods, sushi rolls, hotpot, mixed rice, and other cuisines.

History and culture

During the Edo period, after the Shimabara Rebellion which lasted from 1637 to 1638, immigrants from the Iyomatsuyama region of Shikoku introduced the production method of Nankan-age Deep-fried Tofu. Even now, a similar deep-fried tofu called “Matsuyama-age” can be found in Shikoku.
In the Taisho period, the length of the deep-fried tofu apparently used to be narrower and the tofu itself thicker, but it is thought that to further extend its shelf life, it was improved to this thin version we see today.

Production method

Soybeans that are soaked in water are ground to make soy milk, after which a coagulant is added to it to form tofu. The tofu that is produced is sliced into pieces that are 5 to 6 millimeters thick, then firmly compressed. After that, the tofu is fried twice until the moisture is gone, while adjusting for temperature by heating the oil from low heat to high heat.
Due to the excess moisture being removed, the tofu doesn’t spoil easily, keeping at room temperature for two to three months.

Conservation and succession efforts

Local organizations that promote the area’s local food take part in food education activities at kindergartens and elementary schools, and also involve themselves in recreational cooking classes. At product promotion centers and restaurants, Nankan-age Deep-fried Tofu is served as a local dish.
Efforts in Kumamoto Prefecture also involve the “Kumamoto Hometown Cuisine Master,” which aims to promote the local cuisine in the community by teaching people how to make dishes that use Nankan-age Deep-fried Tofu via hands-on cooking workshops and YouTube.

Main consumption method

Nankan-age Deep-fried Tofu is used regularly in miso soup and also in dishes such as “Nankan Nishime” and the “Nankan-age Sushi Roll.”
“Nankan Nishime” is made by boiling various types of vegetables along with Nankan-age Deep-fried Tofu before heaping it on a large plate. Since the olden days, it has never been absent at the table during celebrations. It is also served to guests during New Year's celebrations and at festivals, and made as a vegetarian meal for Buddhist memorial services.
“Nankan-age Sushi Rolls” are sushi rolls that are wrapped not in seaweed, but in Nankan-age Deep-fried Tofu which has been boiled in seasonings like dashi, sugar, and soy sauce. They are made not only during celebrations but also in everyday meals, and are popular as meals that people pack for eating at sports meets.

At-home recipes: Nankan-age Deep Fried Tofu Makizushi Rolls(Ingredients Yields 10 rolls)

Ingredients

Rice, uncooked

9 cups

(A) Sushi Rice Vinegar Vinegar: 1½ cups Sugar: 1½ cups Salt: 3 tbsp

Nankan-age Deep Fried Tofu

10 pieces

Dried shiitake mushrooms

20 mushrooms

Dashi kombu

20 cm

Kanpyo gourd strips

100 g

Carrots

200 g

Spinach

150 g

(B) Sugar: 3 tbsp Soy sauce: 100 ml Cooking wine and mirin: 4 tbsp each

Tamagoyaki (Japanese Rolled Omelet)

10 eggs

How to make

Preparation: Rehydrate dried shiitake mushrooms and dashi kombu by soaking in 7 to 8 cups of water. This water will be used in Step 3.

Wash rice and set aside in a sieve 30 minutes before cooking. Cook only until firm, then pour (A) evenly on it to make sushi rice.

In a pot with a wide bottom, boil water. Taking care not to break the Nankan-age Deep Fried Tofu, place them in the boiling water to remove excess oil.

To the pot, add the water from the preparation step with the dried shiitake mushrooms and the dashi kombu. When it starts boiling, remove the shiitake mushrooms and the kombu.

To 6 cups of the stock from Step 4, add shiitake mushrooms and kanpyo gourd strips that have been salted and washed. Bring to a boil. After simmering for a while, add the seasonings from (B) and allow the flavors to seep in.

Remove the kanpyo gourd strips and shiitake mushrooms from Step 5 and add the Nankan-age Deep Fried Tofu. Cover with an inset lid and simmer to let the flavors seep in. Slice the shiitake mushrooms thinly.

When the Nankan-age Deep Fried Tofu is well-seasoned, remove it. To the leftover liquid, add in carrots that have been cut into 7 mm strips. Boil.

Blanch spinach until firm and place in room temperature water before bunching the spinach together to wring out the water. Add ½ tbsp of soy sauce (an extra amount that is not included in the ingredients list) and mix before wringing out the liquid once more.

Beat the eggs and season with (C). Make the omelet before julienning.

As per how one would make a sushi roll with seaweed, place sushi rice and the other ingredients that have had excess moisture removed onto the Nankan-age Deep Fried Tofu before rolling.

Recipe credit : Collection of food recipes from Kumamoto's hometown【Volume 1】