真のうどん豆腐
Shin no udon dōfu
Formal Tofu Noodles
English Interpretation
Drain tofu well and cut into thin strips like udon. Soak briefly in boiling water, then serve again in hot water. Nothing but hot water and tofu. This is the truth of tofu.
原文 · Original (1782)
豆腐を能く水を切り、細くうどんの如く切るべし。熱湯にしばし浸し、後にまた湯にて出すべし。ただ湯と豆腐のみ。これ豆腐の真なり。
Transliteration
Tōfu wo yoku mizu wo kiri, hosoku udon no gotoku kiru beshi. Nettō ni shibashi hitashi, nochi ni mata yu nite dasu beshi. Tada yu to tōfu nomi. Kore tōfu no shin nari.
Notes & Annotations
The NDL newsletter describes this as: 'after steeping noodle-shaped tofu in hot water, served in boiled water.' As the final recipe and highest grade, this represents the author's ideal: tofu transformed through cutting skill alone, served in the purest possible medium. Like yuyakko (No. 97), it makes a philosophical statement about the sufficiency of tofu itself.
English Recipe
Ingredients
-
firm tofu (best quality) 豆腐 1 block (350 g)一丁 The recipe has nothing else — quality is everything
-
hot water 湯 as neededPlain boiled water. That is all.
Method
Serves 2
1. Drain and press the tofu thoroughly — at least 30 minutes under a weight. The tofu must be firm enough to hold its shape as noodles.
2. With a very sharp knife, cut the tofu into long, thin strips resembling udon noodles — about 4 mm × 4 mm × 8–10 cm. This demands genuine knife skill and is the heart of the recipe.
3. Bring a pot of water to a gentle boil. Carefully lower the tofu noodles in and let them steep for 1–2 minutes. This firms them slightly and warms them through.
4. Lift the noodles out with a slotted spoon or mesh strainer.
5. Place the tofu noodles in warmed bowls. Ladle fresh hot water over them — plain, clean, boiled water.
6. Serve immediately.
This is the final recipe in the book and perhaps its most radical statement. The 'shin' (真, formal/true) designation means this is the definitive version. There is no seasoning, no broth, no garnish — only tofu, transformed by the knife, in hot water. It asks you to taste the tofu itself. Like yuyakko (#97), it embodies the author's philosophy: why must it be rich?
1. Drain and press the tofu thoroughly — at least 30 minutes under a weight. The tofu must be firm enough to hold its shape as noodles.
2. With a very sharp knife, cut the tofu into long, thin strips resembling udon noodles — about 4 mm × 4 mm × 8–10 cm. This demands genuine knife skill and is the heart of the recipe.
3. Bring a pot of water to a gentle boil. Carefully lower the tofu noodles in and let them steep for 1–2 minutes. This firms them slightly and warms them through.
4. Lift the noodles out with a slotted spoon or mesh strainer.
5. Place the tofu noodles in warmed bowls. Ladle fresh hot water over them — plain, clean, boiled water.
6. Serve immediately.
This is the final recipe in the book and perhaps its most radical statement. The 'shin' (真, formal/true) designation means this is the definitive version. There is no seasoning, no broth, no garnish — only tofu, transformed by the knife, in hot water. It asks you to taste the tofu itself. Like yuyakko (#97), it embodies the author's philosophy: why must it be rich?