梨豆腐
Nashi dōfu
Pear Tofu
English Interpretation
Roughen the surface of the tofu. Make it like the skin of a pear, with fine granular texture. Toast lightly on a hōroku. It should present the rough texture of pear skin.
原文 · Original (1782)
豆腐の表面を粗くするべし。梨の皮の如く、細かき粒粒の如くすべし。焙烙にて軽く焙じるべし。梨の肌の如きザラザラ感を呈するべし。
Transliteration
Tōfu no hyōmen wo arakuku suru beshi. Nashi no kawa no gotoku, komakakinatsubu-tsubu no gotoku su beshi. Hōroku nite karuku hōjiru beshi. Nashi no hada no gotoki zarazara-kan wo teisuru beshi.
Notes & Annotations
Nashi (梨) is the Japanese pear (Pyrus pyrifolia). 'Nashi-hada' (pear-skin) is used in Japanese aesthetics to describe a particular rough, speckled surface texture.
English Recipe
Ingredients
-
firm tofu 豆腐 1 block (350 g)一丁 Well-pressed, cubed
Method
Serves 2–3
1. Press a block of firm tofu very well.
2. Cut into cubes (about 3 cm × 3 cm).
3. Using a fine grater or the small-hole side of a box grater, gently drag each cube over the surface to create a roughened, grainy texture on all sides. This mimics the dimpled skin of a nashi pear.
4. Place the cubes on a baking sheet lined with parchment paper.
5. Toast in a 180°C (350°F) oven for 8–10 minutes, or in a dry skillet over low heat, stirring occasionally, until the surface is lightly browned and the tofu is warmed through.
6. Serve warm or at room temperature with a light soy sauce or miso soup.
Nashi-hada ('pear skin') refers to the particular speckled, granular texture of a Japanese pear's surface. By roughing up the tofu's exterior, you create both a visual and textural reference to that delicate fruit.
1. Press a block of firm tofu very well.
2. Cut into cubes (about 3 cm × 3 cm).
3. Using a fine grater or the small-hole side of a box grater, gently drag each cube over the surface to create a roughened, grainy texture on all sides. This mimics the dimpled skin of a nashi pear.
4. Place the cubes on a baking sheet lined with parchment paper.
5. Toast in a 180°C (350°F) oven for 8–10 minutes, or in a dry skillet over low heat, stirring occasionally, until the surface is lightly browned and the tofu is warmed through.
6. Serve warm or at room temperature with a light soy sauce or miso soup.
Nashi-hada ('pear skin') refers to the particular speckled, granular texture of a Japanese pear's surface. By roughing up the tofu's exterior, you create both a visual and textural reference to that delicate fruit.