今出川豆腐
Imadegawa dōfu
Imadegawa Tofu
English Interpretation
Cut tofu thickly, thread onto skewers, and spread a very thin coating of white miso mixed with sugar, then grill. Kyoto-style refinement — subtle and elegant.
原文 · Original (1782)
豆腐を厚め切りて、串に刺し、白味噌と砂糖を合はせて、極く薄く塗りて焼くべし。京都風の上品さ、幽玄なり。
Transliteration
Tōfu wo atsume kiri te, kushi ni sashi, shiro miso to satō wo awase te, goku usuku nurite yaku beshi. Kyōto-fū no jōhin-sa, yūgen nari.
Notes & Annotations
Imadegawa (今出川) is a major avenue in northern Kyoto, running near the old Imperial Palace and Dōshisha University. Naming dishes after specific locations was common in Edo-period cookbooks.
English Recipe
Ingredients
-
firm tofu 豆腐 1 block (350 g)一丁
-
white miso 白味噌 3 tablespoons
-
sugar 砂糖 1 teaspoon
-
mirin 味醂 a splash
Method
Serves 2–3
1. Cut firm tofu into rectangles (3 × 5 × 1.5 cm) and skewer on bamboo sticks.
2. Make the Kyoto-style miso: blend 3 tbsp white miso with 1 tsp sugar and a splash of mirin.
3. Apply the thinnest possible coating — the restraint is the Kyoto aesthetic.
4. Grill gently until the miso begins to colour and set.
5. Serve warm.
The Imadegawa district was near the imperial palace, and this recipe reflects Kyoto court cuisine: refined, subtle, more about suggestion than satiation.
1. Cut firm tofu into rectangles (3 × 5 × 1.5 cm) and skewer on bamboo sticks.
2. Make the Kyoto-style miso: blend 3 tbsp white miso with 1 tsp sugar and a splash of mirin.
3. Apply the thinnest possible coating — the restraint is the Kyoto aesthetic.
4. Grill gently until the miso begins to colour and set.
5. Serve warm.
The Imadegawa district was near the imperial palace, and this recipe reflects Kyoto court cuisine: refined, subtle, more about suggestion than satiation.