絹ごし豆腐
Kinugoshi dōfu
Silken Tofu
English Interpretation
Pour soymilk into a mold and let it set as it is. Smooth as though passed through silk. Float in lukewarm water and serve.
原文 · Original (1782)
豆乳を型に注ぎ、そのままにて凝らすべし。絹を通すが如く、滑らかなり。そのままぬるき湯に浮かべて供すべし。
Transliteration
Tōnyū wo kata ni tsugī, sono mama nite koyasu beshi. Kinu wo tōsu ga gotoku, nameraka nari. Sono mama nuruki yu ni ukabe te kyō su beshi.
Notes & Annotations
Kinugoshi (絹漉し) means 'strained through silk.' This is the standard silken tofu known worldwide today. Its inclusion in the tsūhin (familiar) category confirms it was already well-established by 1782.
English Recipe
Ingredients
-
soy milk 豆乳 500 mlFine, non-grainy
-
coagulant (nigari) 凝固剤 as per package
Method
Serves 2–3
1. Prepare fine, non-particulate soy milk (use a fine-mesh strainer to avoid any graininess).
2. Heat gently to about 70°C (160°F), then add nigari coagulant according to package directions.
3. Pour directly into a mold or container without pressing or draining.
4. Allow to set at room temperature for about 30 minutes.
5. Serve in the mold if desired, or gently unmold into warm, lightly salted water.
Silken tofu (kinugoshi) — coagulated in the mold itself, no pressing, no whey drained. The result is supremely smooth, almost melting. Often served chilled with light soy and ginger.
1. Prepare fine, non-particulate soy milk (use a fine-mesh strainer to avoid any graininess).
2. Heat gently to about 70°C (160°F), then add nigari coagulant according to package directions.
3. Pour directly into a mold or container without pressing or draining.
4. Allow to set at room temperature for about 30 minutes.
5. Serve in the mold if desired, or gently unmold into warm, lightly salted water.
Silken tofu (kinugoshi) — coagulated in the mold itself, no pressing, no whey drained. The result is supremely smooth, almost melting. Often served chilled with light soy and ginger.