Glossary

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

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

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

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.