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Komo dofu (tofu)

"Komo dofu" is made by wrapping tofu with "komo", a mat of woven straw, and boiling it in soup stock. It is characterized by the pattern of the straw mat seen on the tofu surface. The boiling process creates many voids inside the tofu, allowing the stock flavor to spread throughout it. It has been eaten as a delicacy of the summer holiday of the dead (obon) or the new year holiday season.
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Ajidokoro Furukawa
Furukawa-cho, Hida City

Address11-3 Furukawacho-Ichinomachi, Hida City[Map
Phone Number0577-73-7100
H   Phttp://ajidokoro.jp/
Opening Hour9:00~16:00
HolidayIrregular holidays
Parking CapacityPlease use the Hida City Office parking lot.
Access Approx. 30 minutes by car from Tokai-Hokuriku Expressway "Hida-Kiyomi IC"
Approx. 8 minutes walk from JR Takayama Main Line "Hida-Furukawa Station"
Approx. 30 minutes by car from JR Takayama Main Line "Takayama Station"
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Komo dofu, a standard side dish of a lunch set menu, letting you enjoy various local products and blessings of Hida
"Hida no Megumi (means blessings of Hida)" is a popular lunch set menu using local ingredients. "Komo dofu (tofu)" is arranged on a plate together with leek miso tempura and other local dishes. We endeavored to maximize the taste that the ingredient, soy beans grown in the local Furukawa Area, naturally have. This healthy food has been popular among foreign tourists.
Service periodAll year round
Please call us to confirm.
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<Messages from the Staff> We conserve the local taste with local ingredients with the feedback from our customers.

Bijo-Kogen Lodge
Asahi-cho, Takayama City

Address1362-2 Asahicho-Miza, Takayama City[Map
Phone Number0577-55-3820
Opening Hour9:00~17:00 (April 1~November 10)
HolidayWednesdays (Open during Summer holidays and Golden Week)
Closed during winter (November 11 ~March 31)
Parking Capacity50 cars
Access Approx. 35 minutes by car from JR Takayama Main Line "Takayama Station"
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The taste of the countryside meticulously cooked in a special home-made broth
We began serving the food in April 2016 in order to disseminate the local cuisine of Hida. Using broth from bonito and seaweed, the ingredients are simmered for a long time with mirin (sweet sake) and soy sauce. Customers highly evaluate it with comments such as "it's rare" or tThis is another great local specialty."
Service periodAll year round
Please call us to confirm.
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<Messages from the Staff> We keep challenging new things to offer new dishes to our customers.