茶れい豆腐
Charei dōfu
Tea-Ceremony Tofu
English Interpretation
Drain tofu well, pass through a fine sieve until smooth. Season with a light salt, serve in a bowl, pour a thin kuzu sauce over it, and add a touch of wasabi. Suitable for the tea ceremony.
原文 · Original (1782)
豆腐をよく水切りし、裏漉しにして滑らかにすべし。薄き塩味を付け、椀に盛り、薄き葛餡を掛けて、山葵を少し添へて供すべし。茶の湯の席に宜し。
Transliteration
Tōfu wo yoku mizukiri shi, uragoshi ni shite nameraka ni su beshi. Usuki shioaji wo tsuke, wan ni mori, usuki kuzu-an wo kakete, wasabi wo sukoshi soete kyō su beshi. Cha no yu no seki ni yoroshi.
Notes & Annotations
Charei (茶礼/茶例) refers to tea ceremony customs. This may indicate a specific style of serving appropriate to the tea-ceremony context.
English Recipe
Ingredients
-
silken tofu 豆腐 1 block (350 g)一丁 Sieved smooth
-
kuzu starch 葛粉 ½ teaspoonFor thin sauce
-
dashi 出汁 150 ml
-
fresh wasabi 山葵 a small dab
Method
Serves 2
1. Press silken tofu gently, then push through a fine sieve until perfectly smooth.
2. Season with a tiny pinch of salt — barely perceptible.
3. Mound the smooth tofu in lacquer bowls or elegant tea-ceremony ware.
4. Make a thin kuzu sauce: 150 ml dashi, a drop of light soy, thickened with ½ tsp kuzu dissolved in cold water.
5. Ladle the warm, glossy sauce over the tofu.
6. Garnish with a small dab of fresh wasabi.
Intended for the tea ceremony (charei) — this means restraint in every dimension: flavour, quantity, presentation. The bowl matters as much as the tofu.
1. Press silken tofu gently, then push through a fine sieve until perfectly smooth.
2. Season with a tiny pinch of salt — barely perceptible.
3. Mound the smooth tofu in lacquer bowls or elegant tea-ceremony ware.
4. Make a thin kuzu sauce: 150 ml dashi, a drop of light soy, thickened with ½ tsp kuzu dissolved in cold water.
5. Ladle the warm, glossy sauce over the tofu.
6. Garnish with a small dab of fresh wasabi.
Intended for the tea ceremony (charei) — this means restraint in every dimension: flavour, quantity, presentation. The bowl matters as much as the tofu.