豆腐百珍 Tōfu Hyakuchin

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All one hundred preparations, six grades of refinement

By Grade By Technique By Ingredient

出汁 dashi — Dashi

45 recipes

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

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