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, white 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 produced on Kikai Island, and sesame seeds. The latter are roasted and ground into a paste by the producer. White sesame tofu can be eaten as is, as a starter with tobiko fish roe, or as a dessert sprinkled with cocoa or matcha. You can also add it to soups, such as miso soup, or a Thai salad, as well as desserts such as tiramisu or zenzai. This product is perfectly suited to vegetarian and vegan diets.
