よせ豆腐
Yose dōfu
Gathered Tofu
English Interpretation
While soymilk is still warm, begin to set it gently with a coagulant. Before it has fully set, scoop it up and serve in a bowl. Warm, soft, and just as it was gathered.
原文 · Original (1782)
豆乳を温かきままにて、凝固剤を用ゐて静かに固め始むべし。完全に固まらぬうち、掬い上げて器に盛るべし。温かく、柔らかく、寄せたるままの様。
Transliteration
Tōnyū wo atakaaki mama nite, gyōkoka-zai wo mochiite shizuka ni katame hajimen beshi. Kanzen ni katama ranu uchi, sukui-agete ki ni moru beshi. Atakaaku, yawaraaku, yose tarunama no yō.
Notes & Annotations
Yose (寄せ) means 'to gather' or 'to draw together,' describing the moment curds form from soy milk. Yose dōfu is essentially what modern Japanese call oboro dōfu or kumidashi dōfu — tofu in its most nascent state.
English Recipe
Ingredients
-
unsweetened soy milk 豆乳 500 ml
-
nigari coagulant (liquid magnesium chloride) にがり 1 teaspoonOr 1 tsp gypsum
Method
Serves 2–3
1. Heat 500 ml unsweetened soy milk to 70–75°C (160–170°F). Do not boil.
2. Add 1 teaspoon liquid nigari (magnesium chloride) or gypsum dissolved in 30 ml cool water, stirring gently but thoroughly.
3. Allow the curds to form. They will begin to set within 3–5 minutes, but do NOT wait for complete firmness.
4. When the curds are still soft and delicate (about 50% set), use a shallow spoon or small ladle to gently scoop up curds along with some of the warm liquid.
5. Transfer to a serving bowl. The result is a warm, cloud-like mass of soft curds.
6. Serve immediately while still warm with simple condiments: a few drops of soy sauce, grated ginger, and a whisper of sea salt.
Yose dōfu ('gathered tofu') captures the tofu at its most nascent moment — the instant between liquid and solid. It is the ancestor of modern oboro dōfu. The texture is delicate, almost custard-like, with a gentle soy flavor that is purer and more subtle than pressed tofu.
1. Heat 500 ml unsweetened soy milk to 70–75°C (160–170°F). Do not boil.
2. Add 1 teaspoon liquid nigari (magnesium chloride) or gypsum dissolved in 30 ml cool water, stirring gently but thoroughly.
3. Allow the curds to form. They will begin to set within 3–5 minutes, but do NOT wait for complete firmness.
4. When the curds are still soft and delicate (about 50% set), use a shallow spoon or small ladle to gently scoop up curds along with some of the warm liquid.
5. Transfer to a serving bowl. The result is a warm, cloud-like mass of soft curds.
6. Serve immediately while still warm with simple condiments: a few drops of soy sauce, grated ginger, and a whisper of sea salt.
Yose dōfu ('gathered tofu') captures the tofu at its most nascent moment — the instant between liquid and solid. It is the ancestor of modern oboro dōfu. The texture is delicate, almost custard-like, with a gentle soy flavor that is purer and more subtle than pressed tofu.