赤みそのしき味噌豆腐
Akamiso no shikimiso dōfu
Red Miso-Bedded Tofu
English Interpretation
Spread red miso in a dish and place tofu on top. The flavor of the red miso transfers to the tofu — wonderful. Slice thinly and serve as it is.
原文 · Original (1782)
赤味噌を器に敷きて、豆腐をその上に置くべし。赤き味噌の風味、豆腐に移りて妙なり。薄く切りて、そのままにて供すべし。
Transliteration
Akamiso wo utsuwa ni shikite, tōfu wo sono ue ni oku beshi. Akaki miso no fūmi, tōfu ni utsurite tae nari. Usuku kirite, sono mama nite kyō su beshi.
Notes & Annotations
Akamiso (赤味噌) is red miso, typically associated with the Nagoya/Tōkai region (Hatcho miso). The distinction between this and the jinjōhin version (No. 18) may lie in the specific miso used.
English Recipe
Ingredients
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firm tofu 豆腐 1 block (350 g)一丁 Pressed
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red miso 赤味噌 3–4 tablespoonsDark, aged variety (Hatcho preferred)
Method
Serves 2–3
1. Choose a flavorful red miso — ideally Hatcho miso or another dark, aged red miso (akamiso).
2. Spread the red miso about ½ cm thick on the bottom of a small dish or plate.
3. Press firm tofu and place it directly on the bed of miso.
4. Cover loosely and set aside at room temperature for 3–4 hours, or refrigerate overnight. The longer it sits, the more the miso flavour penetrates the tofu.
5. Remove the tofu. Gently wipe away excess miso from the surface (or leave some for fuller flavour).
6. Slice thin and serve as is, or arrange on a plate with the miso smeared underneath.
A dish of slow osmosis — the pungent, umami-rich red miso quietly seasons the mild tofu. Distinct from the white miso bedding of recipe 18, this is earthier, more complex.
1. Choose a flavorful red miso — ideally Hatcho miso or another dark, aged red miso (akamiso).
2. Spread the red miso about ½ cm thick on the bottom of a small dish or plate.
3. Press firm tofu and place it directly on the bed of miso.
4. Cover loosely and set aside at room temperature for 3–4 hours, or refrigerate overnight. The longer it sits, the more the miso flavour penetrates the tofu.
5. Remove the tofu. Gently wipe away excess miso from the surface (or leave some for fuller flavour).
6. Slice thin and serve as is, or arrange on a plate with the miso smeared underneath.
A dish of slow osmosis — the pungent, umami-rich red miso quietly seasons the mild tofu. Distinct from the white miso bedding of recipe 18, this is earthier, more complex.