Glossary — Tōfu Hyakuchin

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

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

胡麻 goma Goma ingredient

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

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

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

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

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

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.

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