苞豆腐
Tsuto dōfu
Straw-Wrapped Tofu
English Interpretation
Wrap tofu in straw, bury in earth, or lightly toast over a wood fire. The smoky fragrance transfers from the straw — an atmospheric thing.
原文 · Original (1782)
豆腐を稾に包み、土に埋め、又は薪火にて軽く炙るべし。稾より煙の香りうつりて、風情あるものなり。
Transliteration
Tōfu wo wara ni tsutsumi, tsuchi ni uméte, mata wa makibéi nite karuku aburu beshi. Wara yori kemuri no kaori utsuri te, fūjō aru mono nari.
Notes & Annotations
Tsuto (苞) is a wrapper made from rice straw, traditionally used to encase nattō and certain ceremonial foods. Cooking in straw imparts a subtle, distinctive fragrance.
English Recipe
Ingredients
-
firm tofu 豆腐 1 block (350 g)一丁
-
rice straw 稾 several handfulsOr bamboo leaves as substitute
Method
Serves 2–3
1. Wrap firm tofu in several layers of straw (or food-grade wrappers such as bamboo leaves). Secure loosely.
2. Either: bury the bundle in hot embers and ash for 15–20 minutes, or grill over charcoal at a distance, turning occasionally, for 10–15 minutes.
3. Unwrap carefully — the surface will be delicate and fragrant.
4. Slice and serve warm with a light soy dipping sauce.
The straw imparts a faint, subtle smokiness. In Edo times, this was a way to cook without direct contact with heat. The fragrance is the point.
1. Wrap firm tofu in several layers of straw (or food-grade wrappers such as bamboo leaves). Secure loosely.
2. Either: bury the bundle in hot embers and ash for 15–20 minutes, or grill over charcoal at a distance, turning occasionally, for 10–15 minutes.
3. Unwrap carefully — the surface will be delicate and fragrant.
4. Slice and serve warm with a light soy dipping sauce.
The straw imparts a faint, subtle smokiness. In Edo times, this was a way to cook without direct contact with heat. The fragrance is the point.