Chojifu is Omihachiman's local wheat gluten, cut into squares. In the Ministry of Agriculture's guide to regional cuisine, chojifu no karashi-ae is listed, alongside decchi yokan and simmered red konnyaku, among the dishes of the Koto region that trace back to the Omi merchants. The chewy, smooth fu takes the mustard dressing well.
Ingredients
- Chojifu (square wheat gluten)
- Cucumber
- Mustard dressing
How I made it
- Slice the cucumber thinly
- Dress the chojifu and cucumber with the mustard dressing
Sources: maff.go.jp
This moment in the journey
An evening meal of Omihachiman specialties
Dinner was an evening of Omihachiman specialties. I sliced cucumber thinly on the board, seared a thick cut of marbled Omi beef, and carved it with a knife. Omi beef is counted among Japan's three great wagyu, and is said to be the country's oldest brand of beef. I kept it simple, with just salt and pepper.
Small dishes went out on the low table, and I poured a glass of alcohol-free beer. Red konnyaku, fine-grained and smooth, gets its color from iron; one story says Oda Nobunaga, who loved flashy things, had it dyed red. It looks festive and is nourishing too.
The pink hinona pickles had a pleasant bite, and chojifu no karashi-ae, cubes of the local chojifu wheat gluten dressed with mustard, is another dish of this region. The chewy texture of the fu kept my chopsticks coming back.
Watch this scene on YouTube4:04
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