Browse Recipes

Tofu pressed through cotton cloth to remove excess water, creating a firmer texture suitable for grilling and frying.

1. 1 Sansho-Sprout Dengaku
2. 2 Pheasant-Style Grilled Dengaku
3. 3 Rough-Iron Tofu
4. 4 Knotted Tofu
5. 5 Hanpen-Style Tofu
6. 8 Informal Kenchin
7. 9 Hailstone Tofu
8. 11 Twice-Done Dengaku
9. 12 Frozen Tofu
10. 13 Accomplished Frozen Tofu
11. 14 Puréed Tofu
12. 15 Pressed Tofu
13. 17 Tofu with Splashed Udon Broth
14. 19 Tofu Fritters
15. 22 Pine-Layered Tofu
16. 23 Pear Tofu
17. 27 Seared Tofu
18. 28 Deep-Fried Tofu
19. 31 Fried Tofu Dengaku
20. 32 Chikuwa-Style Tofu
21. 34 Yakko Tofu
22. 35 Arrowroot-Glazed Dengaku
23. 36 Red Miso-Bedded Tofu
24. 38 Straw-Wrapped Tofu
25. 39 Imadegawa Tofu
26. 40 A Kind of Ōbaku Tofu
27. 42 Shallow-Thatch Dengaku
28. 43 Sea-Urchin Dengaku
29. 45 Noodle-Cut Tofu
30. 46 Rice-Straw Tofu
31. 48 Crumbled Tofu
32. 49 Bingo-Province Tofu
33. 51 Dragged Tofu
34. 56 Pounded Tofu
35. 57 Mock Clam
36. 59 Vegetarian Mock-Urchin Dengaku
37. 60 Cocoon Dengaku
38. 61 Straw-Raincoat Dengaku
39. 62 Six-Sided Seared Tofu
40. 64 Sake-Lees Tofu
41. 65 Mock Sweetfish
42. 68 Square Tofu Fritters
43. 69 Roasted Tofu
44. 72 Winter-Solstice-Eve Tofu
45. 73 Miso-Pickled Tofu
46. 74 Tofu Noodles
47. 76 Kōetsu Tofu
48. 77 Formal Kenchin
49. 78 Cochinchina-Style Dengaku
50. 79 Akogi Dengaku
51. 80 Egg Dengaku
52. 83 Stone-Grilled Tofu
53. 84 Plow-Grilled Tofu
54. 85 Scrambled Tofu
55. 86 Simmered-Through Tofu
56. 87 Vegetarian Simmered-Through Tofu
57. 88 Bone Tofu
58. 89 Cicada-Shell Tofu
59. 91 Castella Tofu
60. 92 Bessan-Style Grilled Tofu
61. 93 Wrapped Deep-Fried Tofu

Japanese soup stock, traditionally made from kombu (kelp) and katsuobushi (bonito flakes). The foundation of most Japanese soups and sauces.

1. 4 Knotted Tofu
2. 5 Hanpen-Style Tofu
3. 6 Kōzu-Style Simmered Tofu
4. 7 Herb-Style Eight-Cup Tofu
5. 8 Informal Kenchin
6. 9 Hailstone Tofu
7. 12 Frozen Tofu
8. 13 Accomplished Frozen Tofu
9. 14 Puréed Tofu
10. 17 Tofu with Splashed Udon Broth
11. 18 Miso-Bedded Tofu
12. 19 Tofu Fritters
13. 24 Ink-Dyed Tofu
14. 25 Gathered Tofu
15. 26 Egg Tofu
16. 35 Arrowroot-Glazed Dengaku
17. 37 Familiar Tofu
18. 40 A Kind of Ōbaku Tofu
19. 41 Blue-Sea Tofu
20. 45 Noodle-Cut Tofu
21. 46 Rice-Straw Tofu
22. 48 Crumbled Tofu
23. 50 Bamboo-Leaf Tofu
24. 51 Dragged Tofu
25. 52 Buried Tofu
26. 53 Shakyamuni Tofu
27. 54 Pink Tofu
28. 55 Gold-Dust Tofu
29. 58 Crystal-Clear Tofu
30. 63 Tea-Ceremony Tofu
31. 66 Ogura Tofu
32. 67 Crêpe-Textured Tofu
33. 68 Square Tofu Fritters
34. 70 Fawn-Dappled Tofu
35. 71 Transferred Tofu
36. 74 Tofu Noodles
37. 75 Lotus-Root Tofu
38. 76 Kōetsu Tofu
39. 82 Tea Tofu
40. 86 Simmered-Through Tofu
41. 87 Vegetarian Simmered-Through Tofu
42. 88 Bone Tofu
43. 90 Shrimp Tofu
44. 94 Fried-and-Blanched Tofu
45. 95 All-Day Simmered Tofu

Sweet rice wine used for cooking. Adds sweetness and a glossy finish to glazes and sauces.

1. 1 Sansho-Sprout Dengaku
2. 2 Pheasant-Style Grilled Dengaku
3. 4 Knotted Tofu
4. 7 Herb-Style Eight-Cup Tofu
5. 8 Informal Kenchin
6. 9 Hailstone Tofu
7. 11 Twice-Done Dengaku
8. 12 Frozen Tofu
9. 13 Accomplished Frozen Tofu
10. 17 Tofu with Splashed Udon Broth
11. 21 Fluffy Tofu
12. 26 Egg Tofu
13. 31 Fried Tofu Dengaku
14. 35 Arrowroot-Glazed Dengaku
15. 39 Imadegawa Tofu
16. 40 A Kind of Ōbaku Tofu
17. 42 Shallow-Thatch Dengaku
18. 43 Sea-Urchin Dengaku
19. 44 Cloud-Draped Tofu
20. 45 Noodle-Cut Tofu
21. 49 Bingo-Province Tofu
22. 51 Dragged Tofu
23. 52 Buried Tofu
24. 59 Vegetarian Mock-Urchin Dengaku
25. 60 Cocoon Dengaku
26. 61 Straw-Raincoat Dengaku
27. 68 Square Tofu Fritters
28. 76 Kōetsu Tofu
29. 78 Cochinchina-Style Dengaku
30. 79 Akogi Dengaku
31. 80 Egg Dengaku
32. 82 Tea Tofu
33. 86 Simmered-Through Tofu
34. 88 Bone Tofu
35. 90 Shrimp Tofu
36. 92 Bessan-Style Grilled Tofu
37. 94 Fried-and-Blanched Tofu
38. 99 Kurama Tofu

Tofu made by coagulating thick soy milk without pressing out the whey, resulting in a soft, custard-like texture.

1. 6 Kōzu-Style Simmered Tofu
2. 7 Herb-Style Eight-Cup Tofu
3. 16 Golden-Sand Tofu
4. 18 Miso-Bedded Tofu
5. 20 Rich Soy Sauce Tofu
6. 21 Fluffy Tofu
7. 24 Ink-Dyed Tofu
8. 26 Egg Tofu
9. 30 Silken Tofu
10. 37 Familiar Tofu
11. 41 Blue-Sea Tofu
12. 44 Cloud-Draped Tofu
13. 47 Yam-Topped Tofu
14. 50 Bamboo-Leaf Tofu
15. 52 Buried Tofu
16. 53 Shakyamuni Tofu
17. 54 Pink Tofu
18. 55 Gold-Dust Tofu
19. 58 Crystal-Clear Tofu
20. 63 Tea-Ceremony Tofu
21. 66 Ogura Tofu
22. 67 Crêpe-Textured Tofu
23. 70 Fawn-Dappled Tofu
24. 71 Transferred Tofu
25. 75 Lotus-Root Tofu
26. 81 Formal Eight-Cup Tofu
27. 82 Tea Tofu
28. 90 Shrimp Tofu

Fermented soybean paste, a foundational seasoning in Japanese cooking. Multiple varieties (white, red, mixed) appear throughout the recipes.

1. 1 Sansho-Sprout Dengaku
2. 11 Twice-Done Dengaku
3. 18 Miso-Bedded Tofu
4. 23 Pear Tofu
5. 28 Deep-Fried Tofu
6. 31 Fried Tofu Dengaku
7. 32 Chikuwa-Style Tofu
8. 35 Arrowroot-Glazed Dengaku
9. 36 Red Miso-Bedded Tofu
10. 39 Imadegawa Tofu
11. 42 Shallow-Thatch Dengaku
12. 43 Sea-Urchin Dengaku
13. 49 Bingo-Province Tofu
14. 56 Pounded Tofu
15. 57 Mock Clam
16. 59 Vegetarian Mock-Urchin Dengaku
17. 60 Cocoon Dengaku
18. 61 Straw-Raincoat Dengaku
19. 73 Miso-Pickled Tofu
20. 78 Cochinchina-Style Dengaku
21. 79 Akogi Dengaku
22. 80 Egg Dengaku
23. 92 Bessan-Style Grilled Tofu
24. 96 Pebble Dengaku

Japanese white radish, often grated and served alongside tofu dishes or used in simmered preparations.

1. 7 Herb-Style Eight-Cup Tofu
2. 8 Informal Kenchin
3. 9 Hailstone Tofu
4. 10 Thunder Tofu
5. 12 Frozen Tofu
6. 13 Accomplished Frozen Tofu
7. 16 Golden-Sand Tofu
8. 29 Hazy Tofu
9. 34 Yakko Tofu
10. 98 Melting-Snow Rice

Kudzu starch, used as a thickener and coating. Creates a distinctive silky texture when used to coat tofu before simmering or frying.

1. 35 Arrowroot-Glazed Dengaku
2. 57 Mock Clam
3. 58 Crystal-Clear Tofu
4. 63 Tea-Ceremony Tofu
5. 70 Fawn-Dappled Tofu
6. 75 Lotus-Root Tofu
7. 76 Kōetsu Tofu
8. 90 Shrimp Tofu
9. 94 Fried-and-Blanched Tofu
10. 97 Hot-Water Yakko

Young leaves of the sansho (Japanese pepper) tree, used as a fragrant garnish. One of the essential spring aromatics in Japanese cuisine.

1. 1 Sansho-Sprout Dengaku
2. 14 Puréed Tofu
3. 48 Crumbled Tofu
4. 53 Shakyamuni Tofu
5. 56 Pounded Tofu
6. 76 Kōetsu Tofu
7. 77 Formal Kenchin

Firm tofu that has been lightly grilled or broiled, giving it a slightly smoky flavor and firmer surface.

1. 27 Seared Tofu
2. 43 Sea-Urchin Dengaku
3. 56 Pounded Tofu
4. 78 Cochinchina-Style Dengaku

Edible kelp, one of the primary ingredients in dashi stock. Also used to line cooking vessels for gentle simmering.

1. 22 Pine-Layered Tofu
2. 87 Vegetarian Simmered-Through Tofu

Tofu skin — the thin film that forms on the surface of heated soy milk. A delicacy in its own right, used as a wrapper or eaten fresh.

1. 61 Straw-Raincoat Dengaku
2. 93 Wrapped Deep-Fried Tofu

Dried edible seaweed sheets. Used as a wrapper or garnish in several tofu preparations.

1. 34 Yakko Tofu
2. 74 Tofu Noodles

A sweet, low-alcohol drink made from fermented rice. Used in Tōfu Hyakuchin as a sweetener in miso-based dengaku glazes.

1. 1 Sansho-Sprout Dengaku

Japanese pepper (Zanthoxylum piperitum). Its ground berries and young leaves (kinome) provide a distinctive numbing, citrusy flavor.

1. 92 Bessan-Style Grilled Tofu