EP.07 | Dining Al Fresco

In Iwate, a young tofu maker carries on his grandmother’s 50-year legacy. The method stays traditional, the pace unhurried. Using three times the usual soybeans, the tofu comes out dense, rich, and full of flavor. Dengaku feels warm and familiar. Tofu natto soba keeps things light but hard to stop. Ganmodoki turns soft and airy. A stone-grilled mapo tofu adds a deeper punch. And mamebu-jiru closes it out, true to the region. Simple food, made with care.