Unagi tofu is a traditional dish from Shimane Prefecture, made by briefly simmering bite-sized pieces of eel and cubed grilled tofu (yaki-dofu) in a flavorful dashi broth. Its simplicity has made it a familiar part of home cooking in the region.

Eel from Izumo became well known around 1750, when catches suddenly increased in Lake Nakaumi, located between present-day Matsue and Yasugi. The eels were packed in baskets, carried on shoulder poles from Yasugi Port, and transported to Osaka via the Izumo Highway, using both land and water routes. Izumo eel is said to have had a significant influence on Osaka’s food culture, to the extent that restaurants named “Izumo-ya” once appeared in great numbers.

Even today, many eel restaurants continue to operate in the Izumo area. Although most now serve farm-raised eel, the local flavor remains well preserved. Unagi tofu, in particular, is appreciated for the way it brings together the rich umami of eel and dashi in a simple yet satisfying dish.