Mountain Gourmet Lab. Tomato and Zha Jiang Combined into Mapo Rice

This dish is inspired by Mount Tengu, a beautiful peak in the Yatsugatake mountain range.

A meat miso base is infused with chili peppers, peppercorns, Shaoxing wine, and black vinegar, creating a rich, spicy sauce. It's also topped with a sweet and sour tomato sauce. This is a "double-combination" mapo rice dish, blending two separate sauces. The rich spiciness and sweet and sour flavors blend together, creating a depth of flavor that simply mixing the sauces from the start wouldn't achieve. The tofu also has a satisfyingly rich texture.

COMMENT

This mapo tofu is made with minced meat from dandan noodles coated in sesame seeds and spicy seasoning, but I wanted to add a flavor beyond just fruit. It's full of umami, sweet and sour, and works well with salty flavors.

So, instead of adding tomatoes, I prepared a separate tomato sauce and blended the two together. This was the first time MGL introduced its "Dual Portal System." I'm proud to say that I successfully created what's known in wine as an "assembly," rather than simply "mixing" the ingredients together. This allows for a variety of different expressions, depending on how the balance is achieved.

Chef Yoshifumi Tajima

Details

• Net weight: 100g
• Finished product weight: 345g (*The finished product weight may vary slightly due to cooking process and temperature.)
• Storage method: Store at room temperature, avoid direct sunlight
• Please consume as soon as possible after opening.
• Contains deoxidizer, please remove before cooking.
• Best before: May 2026

shrimp	Crab	abalone	squid	salmon	mackerel	Milk ingredients
beef	chicken	pork	peanut	Walnut	cashew	almond
wheat	soybeans	Sesame	orange	Buckwheat	Matsutake	Egg
banana	kiwi	apple	Peach	Yam	gelatin

Nutritional content (per 100g bag) (estimated)

Energy 459kcal
Protein 15.1g
Fat 16.9g
Carbohydrates 61.6g
Salt equivalent 2.41g

HOW TO COOK