青豆豆腐
Aomame dōfu
Green Soybean Tofu
English Interpretation
Cook green soybeans to a pulp and combine with soymilk. It takes on a pale green color, with a gentle, sweet fragrance. Pour into a mold as it is and let it set.
原文 · Original (1782)
青豆を煮つぶして、豆乳に合はすべし。淡き緑色となりて、香り優しく甘きなり。そのままにて型に入れて凝らすべし。
Transliteration
Aomame wo nitsubutte, tōnyū ni awasu beshi. Awaki ryokushoku to narite, kaori yasashiku amaki nari. Sono mama nite kata ni irete koyasu beshi.
Notes & Annotations
Aomame (青豆) are green soybeans — essentially mature edamame. Green soybean tofu (zunda dōfu in some regions) remains a specialty in parts of northeastern Japan.
English Recipe
Ingredients
-
green soybeans (edamame) 青豆 200 gFresh or frozen, cooked
-
soy milk 豆乳 400 ml
-
coagulant (nigari) 凝固剤 as per package
Method
Serves 3–4
1. Cook fresh or frozen green soybeans (edamame) in salted water until very tender — about 10 minutes.
2. Drain well and blend to a smooth purée with 100 ml of their cooking liquid or plain water.
3. Prepare fresh soy milk and combine with the green soybean purée. Strain through fine cheesecloth if necessary.
4. Heat gently and add nigari coagulant according to package directions.
5. Pour into molds and allow to set at room temperature.
6. Serve chilled with light soy sauce and wasabi.
A pale, jade-like tofu with a delicate green soybean sweetness. Zunda-dōfu remains a specialty of northern Japan. The taste is milder, more vegetal than standard tofu.
1. Cook fresh or frozen green soybeans (edamame) in salted water until very tender — about 10 minutes.
2. Drain well and blend to a smooth purée with 100 ml of their cooking liquid or plain water.
3. Prepare fresh soy milk and combine with the green soybean purée. Strain through fine cheesecloth if necessary.
4. Heat gently and add nigari coagulant according to package directions.
5. Pour into molds and allow to set at room temperature.
6. Serve chilled with light soy sauce and wasabi.
A pale, jade-like tofu with a delicate green soybean sweetness. Zunda-dōfu remains a specialty of northern Japan. The taste is milder, more vegetal than standard tofu.