Glossary — Tōfu Hyakuchin

揚げ出し agedashi Agedashi technique

Deep-frying tofu (or other ingredients) and serving in a light dashi-based broth. The crispy exterior absorbs the flavorful liquid.

甘酒 amazake Amazake ingredient

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

Appears in: #1 Sansho-Sprout Dengaku

丁 chō Chō unit

Counter for blocks of tofu. One chō (一丁) is one standard block, roughly 300–400g in the Edo period.

Appears in: #8 Informal Kenchin , #56 Pounded Tofu , #77 Formal Kenchin

大根 daikon Daikon ingredient

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

Appears in: #7 Herb-Style Eight-Cup Tofu , #8 Informal Kenchin , #9 Hailstone Tofu , #10 Thunder Tofu , #12 Frozen Tofu , #13 Accomplished Frozen Tofu , #16 Golden-Sand Tofu , #29 Hazy Tofu , #34 Yakko Tofu , #98 Melting-Snow Rice

出汁 dashi Dashi ingredient

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

Appears in: #4 Knotted Tofu , #5 Hanpen-Style Tofu , #6 Kōzu-Style Simmered Tofu , #7 Herb-Style Eight-Cup Tofu , #8 Informal Kenchin , #9 Hailstone Tofu , #12 Frozen Tofu , #13 Accomplished Frozen Tofu , #14 Puréed Tofu , #17 Tofu with Splashed Udon Broth , #18 Miso-Bedded Tofu , #19 Tofu Fritters , #24 Ink-Dyed Tofu , #25 Gathered Tofu , #26 Egg Tofu , #35 Arrowroot-Glazed Dengaku , #37 Familiar Tofu , #40 A Kind of Ōbaku Tofu , #41 Blue-Sea Tofu , #45 Noodle-Cut Tofu , #46 Rice-Straw Tofu , #48 Crumbled Tofu , #50 Bamboo-Leaf Tofu , #51 Dragged Tofu , #52 Buried Tofu , #53 Shakyamuni Tofu , #54 Pink Tofu , #55 Gold-Dust Tofu , #58 Crystal-Clear Tofu , #63 Tea-Ceremony Tofu , #66 Ogura Tofu , #67 Crêpe-Textured Tofu , #68 Square Tofu Fritters , #70 Fawn-Dappled Tofu , #71 Transferred Tofu , #74 Tofu Noodles , #75 Lotus-Root Tofu , #76 Kōetsu Tofu , #82 Tea Tofu , #86 Simmered-Through Tofu , #87 Vegetarian Simmered-Through Tofu , #88 Bone Tofu , #90 Shrimp Tofu , #94 Fried-and-Blanched Tofu , #95 All-Day Simmered Tofu

田楽 dengaku Dengaku technique

Skewered tofu (or other foods) grilled and coated with sweet miso. Named after ritual rice-planting dances because the skewered tofu resembles a dancer on stilts.

Appears in: #1 Sansho-Sprout Dengaku , #2 Pheasant-Style Grilled Dengaku , #11 Twice-Done Dengaku , #18 Miso-Bedded Tofu , #31 Fried Tofu Dengaku , #35 Arrowroot-Glazed Dengaku , #42 Shallow-Thatch Dengaku , #43 Sea-Urchin Dengaku , #59 Vegetarian Mock-Urchin Dengaku , #60 Cocoon Dengaku , #61 Straw-Raincoat Dengaku , #78 Cochinchina-Style Dengaku , #79 Akogi Dengaku , #80 Egg Dengaku , #92 Bessan-Style Grilled Tofu

合 gō Gō unit

A traditional volume measure equal to approximately 180ml. Used for measuring liquids and rice.

胡麻 goma Goma ingredient

Sesame seeds. Both white and black sesame appear in Tōfu Hyakuchin, ground into pastes or used as coatings.

飛竜頭 hiryōzu Hiryōzu technique

Deep-fried tofu fritters mixed with vegetables, sesame, and sometimes ginkgo nuts. Also called ganmodoki. The name derives from Portuguese filhós (fritters).

Appears in: #19 Tofu Fritters , #68 Square Tofu Fritters

百珍 hyakuchin Hyakuchin cultural

Literally "one hundred delicacies." A genre of Edo-period cookbooks dedicated to exploring one hundred preparations of a single ingredient.

Appears in: #98 Melting-Snow Rice

鋳込み ikomi Ikomi technique

A stuffing technique — pressing ingredients into hollowed-out tofu or layering them within tofu preparations.

蒲焼き kabayaki Kabayaki technique

Grilling with a sweet soy-mirin glaze, traditionally used for eel but applied to tofu as a vegetarian substitute.

何必醇 Kahitsujun Kahitsujun cultural

The pen name of the author, meaning roughly "why must it be rich?" — expressing that simple food can be as refined as elaborate fare.

Appears in: #97 Hot-Water Yakko

雷 kaminari Kaminari technique

Literally "thunder" — a technique where tofu is fried rapidly in hot oil, creating a crackling sound reminiscent of thunder.

Appears in: #10 Thunder Tofu

けんちん kenchin Kenchin technique

A cooking style originating from Kenchō-ji temple in Kamakura. Involves crumbled tofu stir-fried with vegetables, often made into soup.

Appears in: #8 Informal Kenchin , #77 Formal Kenchin

雉子焼き kijiyaki Kijiyaki technique

A grilling technique named after pheasant (kiji), using soy sauce and mirin to mimic the savory quality of grilled game bird.

Appears in: #2 Pheasant-Style Grilled Dengaku

木の芽 kinome Kinome ingredient

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

Appears in: #1 Sansho-Sprout Dengaku , #14 Puréed Tofu , #48 Crumbled Tofu , #53 Shakyamuni Tofu , #56 Pounded Tofu , #76 Kōetsu Tofu , #77 Formal Kenchin

絹漉し豆腐 kinugoshi dōfu Silken Tofu ingredient

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

Appears in: #6 Kōzu-Style Simmered Tofu , #7 Herb-Style Eight-Cup Tofu , #16 Golden-Sand Tofu , #18 Miso-Bedded Tofu , #20 Rich Soy Sauce Tofu , #21 Fluffy Tofu , #24 Ink-Dyed Tofu , #26 Egg Tofu , #30 Silken Tofu , #37 Familiar Tofu , #41 Blue-Sea Tofu , #44 Cloud-Draped Tofu , #47 Yam-Topped Tofu , #50 Bamboo-Leaf Tofu , #52 Buried Tofu , #53 Shakyamuni Tofu , #54 Pink Tofu , #55 Gold-Dust Tofu , #58 Crystal-Clear Tofu , #63 Tea-Ceremony Tofu , #66 Ogura Tofu , #67 Crêpe-Textured Tofu , #70 Fawn-Dappled Tofu , #71 Transferred Tofu , #75 Lotus-Root Tofu , #81 Formal Eight-Cup Tofu , #82 Tea Tofu , #90 Shrimp Tofu

昆布 kombu Kombu ingredient

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

Appears in: #22 Pine-Layered Tofu , #87 Vegetarian Simmered-Through Tofu

高野豆腐 kōya dōfu Freeze-Dried Tofu ingredient

Tofu that has been frozen and dried, creating a spongy texture that absorbs flavors readily. Named after Mt. Kōya.

葛 kuzu Kuzu ingredient

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

Appears in: #35 Arrowroot-Glazed Dengaku , #57 Mock Clam , #58 Crystal-Clear Tofu , #63 Tea-Ceremony Tofu , #70 Fawn-Dappled Tofu , #75 Lotus-Root Tofu , #76 Kōetsu Tofu , #90 Shrimp Tofu , #94 Fried-and-Blanched Tofu , #97 Hot-Water Yakko

巻き maki Maki technique

Rolling technique — wrapping ingredients in tofu skin, seaweed, or other wrappers.

Appears in: #4 Knotted Tofu , #50 Bamboo-Leaf Tofu , #60 Cocoon Dengaku , #74 Tofu Noodles

味醂 mirin Mirin ingredient

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

Appears in: #1 Sansho-Sprout Dengaku , #2 Pheasant-Style Grilled Dengaku , #4 Knotted Tofu , #7 Herb-Style Eight-Cup Tofu , #8 Informal Kenchin , #9 Hailstone Tofu , #11 Twice-Done Dengaku , #12 Frozen Tofu , #13 Accomplished Frozen Tofu , #17 Tofu with Splashed Udon Broth , #21 Fluffy Tofu , #26 Egg Tofu , #31 Fried Tofu Dengaku , #35 Arrowroot-Glazed Dengaku , #39 Imadegawa Tofu , #40 A Kind of Ōbaku Tofu , #42 Shallow-Thatch Dengaku , #43 Sea-Urchin Dengaku , #44 Cloud-Draped Tofu , #45 Noodle-Cut Tofu , #49 Bingo-Province Tofu , #51 Dragged Tofu , #52 Buried Tofu , #59 Vegetarian Mock-Urchin Dengaku , #60 Cocoon Dengaku , #61 Straw-Raincoat Dengaku , #68 Square Tofu Fritters , #76 Kōetsu Tofu , #78 Cochinchina-Style Dengaku , #79 Akogi Dengaku , #80 Egg Dengaku , #82 Tea Tofu , #86 Simmered-Through Tofu , #88 Bone Tofu , #90 Shrimp Tofu , #92 Bessan-Style Grilled Tofu , #94 Fried-and-Blanched Tofu , #99 Kurama Tofu

味噌 miso Miso ingredient

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

Appears in: #1 Sansho-Sprout Dengaku , #11 Twice-Done Dengaku , #18 Miso-Bedded Tofu , #23 Pear Tofu , #28 Deep-Fried Tofu , #31 Fried Tofu Dengaku , #32 Chikuwa-Style Tofu , #35 Arrowroot-Glazed Dengaku , #36 Red Miso-Bedded Tofu , #39 Imadegawa Tofu , #42 Shallow-Thatch Dengaku , #43 Sea-Urchin Dengaku , #49 Bingo-Province Tofu , #56 Pounded Tofu , #57 Mock Clam , #59 Vegetarian Mock-Urchin Dengaku , #60 Cocoon Dengaku , #61 Straw-Raincoat Dengaku , #73 Miso-Pickled Tofu , #78 Cochinchina-Style Dengaku , #79 Akogi Dengaku , #80 Egg Dengaku , #92 Bessan-Style Grilled Tofu , #96 Pebble Dengaku

擬き modoki Modoki technique

A preparation that imitates another food using tofu or vegetable ingredients. Literally "imitation" — a hallmark of shōjin (Buddhist vegetarian) cooking.

Appears in: #19 Tofu Fritters , #57 Mock Clam , #65 Mock Sweetfish , #88 Bone Tofu , #90 Shrimp Tofu

木綿豆腐 momen dōfu Firm Tofu ingredient

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

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

鳴門 naruto Naruto technique

A rolling technique creating a spiral pattern when sliced, named after the Naruto whirlpools in the strait between Shikoku and Awaji Island.

海苔 nori Nori ingredient

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

Appears in: #34 Yakko Tofu , #74 Tofu Noodles

おから okara Okara ingredient

Soy pulp remaining after straining soy milk to make tofu. Used in several recipes as a secondary tofu product.

山椒 sanshō Sanshō ingredient

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

Appears in: #92 Bessan-Style Grilled Tofu

白和え shira-ae Shira-ae technique

A dressing technique where tofu is mashed and mixed with sesame, miso, or other seasonings to coat vegetables or other ingredients.

精進料理 shōjin ryōri Shōjin Ryōri cultural

Buddhist vegetarian cuisine. Many Tōfu Hyakuchin recipes reflect the shōjin tradition of creating satisfying dishes without meat or fish.

Appears in: #99 Kurama Tofu

醤油 shōyu Shōyu ingredient

Soy sauce. In the Edo period, the distinction between Kansai (light) and Kantō (dark) soy sauce was already well established.

すり鉢 suribachi Suribachi utensil

A ceramic mortar with grooved interior, used with a wooden pestle (surikogi) for grinding sesame, miso, and tofu into smooth pastes.

Appears in: #5 Hanpen-Style Tofu , #14 Puréed Tofu , #24 Ink-Dyed Tofu , #90 Shrimp Tofu

すりこぎ surikogi Surikogi utensil

A wooden pestle used with the suribachi mortar. Traditionally made from sansho wood, which adds subtle flavor.

天明 Tenmei Tenmei cultural

The Japanese era name for 1781–1789. Tōfu Hyakuchin was published in Tenmei 2 (1782), during a period of vibrant urban food culture in Osaka and Edo.

焼き豆腐 yaki dōfu Grilled Tofu ingredient

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

Appears in: #27 Seared Tofu , #43 Sea-Urchin Dengaku , #56 Pounded Tofu , #78 Cochinchina-Style Dengaku

湯葉 yuba Yuba ingredient

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.

Appears in: #61 Straw-Raincoat Dengaku , #93 Wrapped Deep-Fried Tofu