青海豆腐
Seigai dōfu
Blue-Sea Tofu
English Interpretation
Slice tofu thinly and cut out a seigaiha wave pattern. Float in a salted dashi and serve — cool to the eye.
原文 · Original (1782)
豆腐を薄く切りて、青海波の紋様に切り抜くべし。塩辛き出汁に浮かせ、見目涼しく出すべし。
Transliteration
Tōfu wo usuku kirite, seigaiha no monyo ni kiri-nukubeshu. Shiokarai dashi ni ukase, kemoku suzushiku dasu beshi.
Notes & Annotations
Seigaiha (青海波) is one of the most recognizable patterns in Japanese art, consisting of concentric circles arranged in overlapping rows to suggest ocean waves. This recipe prioritizes visual artistry.
English Recipe
Ingredients
-
silken tofu 豆腐 1 block (350 g)一丁 Thinly sliced
-
dashi stock 出汁 250 mlChilled
-
light soy sauce 醤油 1 tablespoon
Method
Serves 2–3
1. Cut silken tofu into thin slices (about 5 mm thick).
2. Using a small cutter or knife, cut each slice into overlapping arc shapes resembling the seigaiha wave pattern — concentric circles arranged in rows.
3. Prepare a chilled dashi: 250 ml dashi, 1 tbsp light soy, a small pinch of salt.
4. Float the tofu pieces in the chilled broth, arranged to display the seigaiha pattern.
5. Serve cold, garnished with a tiny piece of yuzu peel or a shiso leaf for colour.
Visual artistry is the goal. The delicate cuts and cool presentation evoke the feeling of summer.
1. Cut silken tofu into thin slices (about 5 mm thick).
2. Using a small cutter or knife, cut each slice into overlapping arc shapes resembling the seigaiha wave pattern — concentric circles arranged in rows.
3. Prepare a chilled dashi: 250 ml dashi, 1 tbsp light soy, a small pinch of salt.
4. Float the tofu pieces in the chilled broth, arranged to display the seigaiha pattern.
5. Serve cold, garnished with a tiny piece of yuzu peel or a shiso leaf for colour.
Visual artistry is the goal. The delicate cuts and cool presentation evoke the feeling of summer.