雲かけ豆腐
Kumokake dōfu
Cloud-Draped Tofu
English Interpretation
Arrange tofu, white, and pour grated mountain yam over it like clouds. White upon white — a pale beauty.
原文 · Original (1782)
豆腐を白く盛りて、山の芋の摺りたるを、雲のごとく掛けるべし。白、白、淡き美しさなり。
Transliteration
Tōfu wo shiroku mori te, yama no imo no suritaru wo, kumo no gotoku kakerubeshu. Shiro, shiro, awaki utsukushisa nari.
Notes & Annotations
Kumo (雲) means cloud. The 'draping' (kake) suggests a wispy, translucent topping. Tororo (grated yamaimo) is the most likely candidate for this cloud-like effect.
English Recipe
Ingredients
-
silken tofu 豆腐 1 block (350 g)一丁 Chilled
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mountain yam (yamaimo) 山の芋 50 g, freshly gratedCreates the 'cloud'
Method
Serves 2
1. Serve a mound of silken tofu in a chilled white bowl.
2. Peel and finely grate 50 g fresh yamaimo (Japanese mountain yam). The grated yam will turn viscous and cloud-like (tororo).
3. Drape the grated yam loosely over the top of the tofu, letting some fall naturally — the goal is a wispy, cloud-like appearance.
4. Serve immediately, chilled, with a tiny dish of light soy sauce and mirin for dipping.
The name means 'draped cloud.' The white-on-white palette and the delicate texture are everything. Serve immediately before the yam oxidizes.
1. Serve a mound of silken tofu in a chilled white bowl.
2. Peel and finely grate 50 g fresh yamaimo (Japanese mountain yam). The grated yam will turn viscous and cloud-like (tororo).
3. Drape the grated yam loosely over the top of the tofu, letting some fall naturally — the goal is a wispy, cloud-like appearance.
4. Serve immediately, chilled, with a tiny dish of light soy sauce and mirin for dipping.
The name means 'draped cloud.' The white-on-white palette and the delicate texture are everything. Serve immediately before the yam oxidizes.