Dengakuza Wakaya in Iga City, Mie Prefecture, selected for the Michelin Plate Founded in Bunka Era, this long-established restaurant has a history of over 200 years and is now in its 11th generation of making Iga's local dish, tofu dengaku. The tofu is made from organically grown soybeans and baked over a charcoal fire at a low temperature, then aged for about 1,000 days in a homemade miso paste to give it a savory flavor.
YOH'S COMMENT
ミシュランプレートに選ばれた三重県伊賀市の「田楽座わかや」
創業文化年間、200年以上の歴史を持ち現在11代目の伊賀郷土料理、豆腐でんがくを作りつづける老舗店。
地元産材料にこだわり、有機栽培の大豆から作る豆腐を低温でじっくり炭火で焼き上げ、約1000日間熟成させた自家製味噌で香ばしく焼き上げる昔ながらの味を守りつづけている。
Dengakuza Wakaya in Iga City, Mie Prefecture, selected for the Michelin Plate
Founded in Bunka Era, this long-established restaurant has a history of over 200 years and is now in its 11th generation of making Iga's local dish, tofu dengaku.
The tofu is made from organically grown soybeans and baked over a charcoal fire at a low temperature, then aged for about 1,000 days in a homemade miso paste to give it a savory flavor.