濃醤
Nōshō
Rich Soy Sauce Tofu
English Interpretation
Reduce soy sauce in a pot. Simmer until it thickens and takes on a candy-like color. Arrange tofu and pour this concentrated soy sauce over it. A sweet-savory aroma and deep color.
原文 · Original (1782)
醤油を鍋にて煮詰めるべし。濃厚になりて、飴の如き色となるまで煮詰むべし。豆腐を盛りて、此の濃い醤油を掛けるべし。甘辛き香りと深き色。
Transliteration
Shōyu wo nabe nite nitsume ru beshi. Nōkō ni narite, ame no gotoki iro to naru made nitsume mu beshi. Tōfu wo mori te, kono koi shōyu wo kake ru beshi. Amakara ki kaori to fukai iro.
Notes & Annotations
Nōshō (濃醤) literally means 'thick/rich soy.' This likely refers to a tamari-like concentrated soy preparation, predating modern commercial soy sauce varieties.
English Recipe
Ingredients
-
silken tofu 豆腐 1 block (350 g)一丁 Chilled
-
soy sauce 醤油 200 mlFor reduction
Method
Serves 2–3
1. Pour 200 ml soy sauce into a pot.
2. Bring to a gentle boil and simmer uncovered for 20–30 minutes, stirring occasionally.
3. As it reduces, it will become darker and more viscous — like honey or light caramel. When it reaches about 50 ml (a reduction of about 75%), remove from heat.
4. Let cool slightly. The sauce will thicken further as it cools.
5. Gently place a block of chilled silken tofu in a shallow serving bowl.
6. Pour or brush the thick, glossy soy reduction generously over the tofu.
7. Serve at room temperature or chilled, with a garnish of grated ginger or a whisper of yuzu if desired.
Nōshō means 'rich' or 'thick soy.' This concentration intensifies the savory umami and adds a subtle sweetness from the slow cooking. It is sophisticated and minimalist — no other seasoning needed.
1. Pour 200 ml soy sauce into a pot.
2. Bring to a gentle boil and simmer uncovered for 20–30 minutes, stirring occasionally.
3. As it reduces, it will become darker and more viscous — like honey or light caramel. When it reaches about 50 ml (a reduction of about 75%), remove from heat.
4. Let cool slightly. The sauce will thicken further as it cools.
5. Gently place a block of chilled silken tofu in a shallow serving bowl.
6. Pour or brush the thick, glossy soy reduction generously over the tofu.
7. Serve at room temperature or chilled, with a garnish of grated ginger or a whisper of yuzu if desired.
Nōshō means 'rich' or 'thick soy.' This concentration intensifies the savory umami and adds a subtle sweetness from the slow cooking. It is sophisticated and minimalist — no other seasoning needed.