I decided to buy some tempura from the "追分" restaurant and bring it home. My husband is satisfied with about half of his meal with the tempura and some miso soup. He seems to be over 50 years old now. Inside the shop, there are many tempura lined up. Today's tempura was fried very well, maybe a little too hard. I may have met a really nice lady for the first time. It's true, her kindness shines through. The "追分" shop is getting fewer and fewer, please continue for a long time. I came back and immediately made daikon and tempura miso soup.

In February 2013, I visited a tofu shop in Anpyeong, Hokkaido. As I passed by, I was drawn in by the wonderful aroma of soybeans coming from the shop. They were frying "Hiramaru Ganmo" for 80 yen, and I couldn't resist buying one and trying it on the spot. It was so delicious with a blend of nutty and crispy flavors. I also bought some tofu, including "Momenn" tofu for 175 yen, which is suitable for simmering or hot pot, and "Yakko" tofu for enjoying the taste of soybeans. The shop also had "Neri Tofu" for 165 yen, which was fluffy and delicious. I purchased some fried tofu as well, like "Inaka Daia" (triangular tofu) for 185 yen and "Koage" (5 pieces) for 200 yen, which I later enjoyed at home by grilling and dipping in soy sauce. The shop had a friendly atmosphere, and I will definitely visit again if I'm in the area. I love tofu, and I often buy it when I see a tofu shop while out and about. Even in rural areas where there are only a few shops left, there always seems to be a tofu shop. Tofu is versatile, delicious, and affordable, making it a staple in many households. It is also popular among the elderly, ensuring a steady customer base even in depopulated areas. Making homemade tofu requires a lot of effort, unlike homemade miso, which may explain why tofu shops are still thriving. Despite the challenges, the freshness and simplicity of tofu made with just soybeans, water, and coagulant continue to be cherished in local communities. It's like they say in a certain gourmet manga, "Don't let tofu go on a journey" – the local charm of tofu is truly something special.

On the way to Anping Michi-no-Eki, I was drawn to the sign that said "tofu" and decided to park (lol). It seemed like an old lady was running the place by herself. They had a variety of tofu products like cotton tofu, pressed tofu, ganmo, thick fried tofu, and thin fried tofu. Ganmo for 41 yen each, is that too cheap?! I bought ganmo and triangle fried tofu. It seems like they have been a favorite of the locals for a long time. I boiled the ganmo and warmed it up with dashi broth. It was fluffy and delicious. The filling like hijiki was just right. The thick fried tofu was simply grilled. It was thick and crispy on the outside, very delicious. They also gave me a small fried tofu as a bonus. When I grilled it, I could feel the sweetness of the tofu or soybeans. It's been a while since I had such delicious fried tofu. I would love to visit again when I'm nearby.

I grew up eating Ishizawa's tofu and fried tofu since I was a child. Tofu was eaten as hiyayakko or in miso soup, while fried tofu was often included in oden. I never really thought about whether they were delicious or not during that time. It wasn't until I left home and tried different tofu and fried tofu that I realized how tasty they could be. In particular, I rarely found thick triangular fried tofu like the one I had at home. I first experienced eating fried tofu grilled at Yakitori Kiyota. But I never thought about grilling it at home. It wasn't until recently, after seeing Sandouichiman grilling the local fried tofu, that I decided to try grilling it at home. It looked so delicious. Ah, there's delicious triangular fried tofu at Tsukimono too. Sandouichiman grilled it on a hot plate, but I preferred the crispy texture from a fish grill. The sound of it being cut, the sizzling oil, it all looked so appetizing. I like to top it with green onions, shichimi, and a generous amount of soy sauce. I can easily eat one and a half pieces by myself. Of course, it's also great in simmered dishes. The thickness allows it to soak up the flavors well. I can easily eat one and a half pieces of that too. Nowadays, my mother sends it to me regularly, so I can enjoy it from time to time. In the neighboring area of Mikawa in Tsukimono, there are ice cream shops and bakeries, and I feel like people from Sapporo also come this far. But I would be happy if they would come a little further to Tsukimono for the Genghis Khan, cheese, and fried tofu.