---
title: Chojifu with mustard dressing
url: https://karigurashijourney.com/en/notes/chojifu-with-mustard-dressing/
lang: en
journey: https://karigurashijourney.com/en/episodes/omihachiman/
---

# Chojifu with mustard dressing

Cook the local flavors once more　/　Omihachiman, Shiga

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

1. Slice the cucumber thinly
2. Dress the chojifu and cucumber with the mustard dressing

## 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.

![Small bowls of hinona pickles and chojifu with mustard](https://karigurashijourney.com/img/omihachiman/s80-1200.jpg)
- Sources: https://www.maff.go.jp/j/keikaku/syokubunka/k_ryouri/area_stories/shiga.html

Read this scene in the full journey: https://karigurashijourney.com/en/episodes/omihachiman/