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Kentaro ShimizuJanuary 10, 2017高野山名物といえばごまどうふ。ごまどうふといえば、濱田屋やこちら。当日食べられるのであれば生を是非とも推したい。
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Massara Nati …September 24, 2021攪拌して外皮を取り除いた胡麻を石臼で挽いたあと、濾過することで内側の皮も取り除き、純粋な胡麻の芯の部分と吉野葛、高野山の岩清水を混ぜて作るのが"ごまとうふ"。"とうふ"と言っても大豆を使う豆腐とは全く違うものです。UpvoteDownvote
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