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.

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

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

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.

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

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

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

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.

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.