高津湯豆腐
Kōzu yudōfu
Kōzu-Style Simmered Tofu
English Interpretation
Following the Takatsu style, warm tofu in hot water. Season with only a thin dashi, soy sauce, and salt — plain yet elegant. Serve arranged on magnolia leaves or bamboo bark.
原文 · Original (1782)
高津の流儀にしたがいて、豆腐を湯にて温むべし。薄き出汁と醤油、塩のみにて、素朴にして雅なり。朴葉もしくは竹皮に盛りて供すべし。
Transliteration
Kōzu no ryūgi ni shitagaite, tōfu wo yu nite atamuму beshi. Usuki dashi to shōyu, shio nomi nite, soboku ni shite miyabi nari. Hōba moshikuha taketabasane ni mori te kyō su beshi.
Notes & Annotations
Kōzu (高津) is a district in Osaka. The Kōzu shrine area was known as a locale for simple, refined cuisine. This regional attribution is characteristic of Edo-period recipe naming.
English Recipe
Ingredients
-
silken tofu 豆腐 1 block (350 g)一丁 Warmed gently
-
dashi stock 出汁 300 mlLight, delicate dashi
-
light soy sauce 薄口醤油 ½ teaspoon
-
salt 塩 a pinch
Method
Serves 2–3
1. Cut silken tofu into clean, neat cubes about 4 cm square. Leave whole if using a full block.
2. Bring a pot of water to a gentle simmer. Carefully slide the tofu into the water.
3. Let it warm through for 2–3 minutes — the tofu should be heated but still tender.
4. Prepare the broth: 300 ml dashi, ½ teaspoon light soy sauce, a tiny pinch of salt. Heat gently.
5. Transfer the warmed tofu to shallow bowls.
6. Pour the warm, delicate broth gently around the tofu.
7. Serve on a piece of bamboo or large hoba leaf if available.
Kōzu is a refined area of Osaka. This preparation honors that aesthetic — minimal seasoning, the gentlest cooking, plain wooden vessels. The goal is to reveal the tofu's own quiet flavor.
1. Cut silken tofu into clean, neat cubes about 4 cm square. Leave whole if using a full block.
2. Bring a pot of water to a gentle simmer. Carefully slide the tofu into the water.
3. Let it warm through for 2–3 minutes — the tofu should be heated but still tender.
4. Prepare the broth: 300 ml dashi, ½ teaspoon light soy sauce, a tiny pinch of salt. Heat gently.
5. Transfer the warmed tofu to shallow bowls.
6. Pour the warm, delicate broth gently around the tofu.
7. Serve on a piece of bamboo or large hoba leaf if available.
Kōzu is a refined area of Osaka. This preparation honors that aesthetic — minimal seasoning, the gentlest cooking, plain wooden vessels. The goal is to reveal the tofu's own quiet flavor.