豆腐百珍
Tōfu Hyakuchin
One Hundred Delicacies of Tofu
In 1782, an Osaka seal-engraver writing under the pen name 醒狂道人何必醇 (Seikyōdōjin Kahitsujun) — loosely, "the wayfarer awakened from madness who asks: why must it be rich?" — published a cookbook devoted entirely to tofu. It contained one hundred recipes organized into six grades, from the commonplace to the superb.
Tōfu Hyakuchin became a bestseller and launched an entire genre of single-ingredient cookbooks in Edo-period Japan. This site presents all one hundred recipes with interpretive English renderings and scholarly annotations, exploring a text where simplicity is the highest art.
Browse by Grade
The six grades reflect increasing refinement, from everyday dishes to the pinnacle of tofu artistry.
Everyday dishes generally known and easy to prepare. Some listed by name only without detailed cooking instructions.
Dishes self-explanatory by name alone, slightly better than ordinary in flavor and presentation.
Dishes with superior flavor and attractive presentation.
Unique and unusual dishes using surprising preparation techniques.
More intricate and beautiful than Kihin, yet delicious.
The pinnacle of tofu dishes, showcasing the true essence of tofu.