During our last visit to Arashiyama, we visited a little restaurant specialising in Kyo-ryori, or Kyoto style cuisine, where among other regional fare we ate some little fried tofu fritters. Similar to ganmodoki, these springy morsels were made of crushed tofu mixed with assorted vegetables and hijiki seaweed before being deep fried. We were immediately taken by the combination of flavours which managed to evoke being by the seashore despite being surrounded by mountains and forest. To enhance this coastal feel we’ve added a second seaweed to our version, both in the fritters and as a flavour boosting topping.
kakuni 