松重ね豆腐
Matsugasane dōfu
Pine-Layered Tofu
English Interpretation
Cut tofu into thin squares. Layer tofu and vegetables alternately. Stack in many layers like branches of pine. Steam in a steamer. The layers resemble pine branches.
原文 · Original (1782)
豆腐を薄く四角に切るべし。豆腐と野菜を交互に重ねるべし。松の枝の如く、幾重にも積み上ぐべし。蒸し器にて蒸すべし。層々として松の枝に似たり。
Transliteration
Tōfu wo usuku shikaku ni kiru beshi. Tōfu to yasai wo kōgo ni kasane ru beshi. Matsu no eda no gotoku, ikushie nimo tsumiagugu beshi. Mushiki nite musu beshi. Sōsō to shite matsu no eda ni nitari.
Notes & Annotations
Matsugasane (松重ね) combines 'matsu' (pine) with 'kasane' (layering). Pine imagery is auspicious in Japanese culture, and layered dishes often appear in celebratory cooking.
English Recipe
Ingredients
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firm tofu 豆腐 1 block (350 g)一丁 Sliced thin
-
carrot 人参 1 smallSliced thin
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burdock root 牛蒡 1 short pieceSliced thin
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shiitake mushroom 椎茸 2–3Reconstituted, sliced
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kelp seaweed 昆布 small piecesFor depth
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salt 塩 to taste
Method
Serves 2–4
1. Press a block of firm tofu and cut into thin rectangular slices (about ½ cm thick, 5 cm × 5 cm).
2. Prepare alternating vegetables: thin slices of carrot, burdock root, dried shiitake mushroom (reconstituted), and kombu seaweed.
3. In a steamer-safe container, arrange in a stacked pyramid, alternating layers: tofu slice, then vegetable slice, then tofu, and so on, creating a tower that evokes the branching layers of a pine tree.
4. Sprinkle lightly with salt between layers.
5. Place in a bamboo steamer or metal steamer basket over simmering water.
6. Cover and steam for 20–25 minutes until the tofu is heated through and the vegetables are tender.
7. Carefully unmold onto a serving plate, preserving the layered structure.
8. Serve warm or at room temperature with a light soy-based sauce.
Matsugasane combines auspicious pine imagery with the sculptural pleasure of layered architecture. Each layer absorbs the flavors of its neighbors.
1. Press a block of firm tofu and cut into thin rectangular slices (about ½ cm thick, 5 cm × 5 cm).
2. Prepare alternating vegetables: thin slices of carrot, burdock root, dried shiitake mushroom (reconstituted), and kombu seaweed.
3. In a steamer-safe container, arrange in a stacked pyramid, alternating layers: tofu slice, then vegetable slice, then tofu, and so on, creating a tower that evokes the branching layers of a pine tree.
4. Sprinkle lightly with salt between layers.
5. Place in a bamboo steamer or metal steamer basket over simmering water.
6. Cover and steam for 20–25 minutes until the tofu is heated through and the vegetables are tender.
7. Carefully unmold onto a serving plate, preserving the layered structure.
8. Serve warm or at room temperature with a light soy-based sauce.
Matsugasane combines auspicious pine imagery with the sculptural pleasure of layered architecture. Each layer absorbs the flavors of its neighbors.