A local specialty of Nagasaki, sesame tofu is said to have been brought by Buddhist monks in the 17th century along with vegetarian Zen cuisine. Although it is called tofu, black sesame tofu does not contain soy. It can therefore be stored at room temperature for up to a year. Produced in the city of Sasebo (Nagasaki), this sesame tofu has been made traditionally for three generations using wild kuzu, brown sugar grown on Kikai Island, and sesame seeds. The seeds are roasted and ground into a paste by the producer. Black sesame tofu can be eaten as is, as a starter sprinkled with shiso flakes, or served in thin slices, vegetarian sashimi style, with a little oil and wasabi. You can also enjoy it sweet, sprinkled with kinako, matcha, coconut flakes, or with honey. This product is perfectly suited to vegetarian and vegan diets.
