糟入り豆腐
Kasuiri dōfu
Sake-Lees Tofu
English Interpretation
Bury tofu in sake lees. After about three days, remove it, wipe off the lees, slice thinly, and toast lightly. The fragrance of sake transfers to the tofu — wonderful.
原文 · Original (1782)
豆腐を酒粕に漬け込むべし。三日ほど漬けたらば取り出し、粕を拭ひて薄く切り、軽く炙りて供すべし。酒の香り、豆腐に移りて妙なり。
Transliteration
Tōfu wo sakekasu ni tsuke-komu beshi. Mikka hodo tsuketaraba toridashi, kasu wo nuguite usuku kiri, karuku aburite kyō su beshi. Sake no kaori, tōfu ni utsurite tae nari.
Notes & Annotations
Kasu (糟/粕) is the sake lees left after pressing sake. Rich in enzymes and amino acids, kasu was widely used in Edo-period preservation and cooking. Kasuzuke (kasu pickling) remains common today for fish and vegetables.
English Recipe
Ingredients
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firm tofu 豆腐 1 block (350 g)一丁 Well pressed
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sake lees 酒粕 about 300 gAvailable at Japanese groceries, especially in winter
Method
Serves 2–3
1. Press firm tofu thoroughly and wrap in kitchen paper.
2. Spread sake lees (kasu) about 1 cm thick in a container. Lay the tofu on top, then cover completely with more sake lees.
3. Seal and refrigerate for 3 days.
4. Remove the tofu, wipe off the sake lees. The tofu will be firmer and have absorbed the sake fragrance.
5. Slice thin and grill lightly — just enough to warm through and bring out the aroma.
Sake kasu is rich in enzymes and amino acids. Three days of contact transforms both the flavour and texture of the tofu — firmer, denser, with a complex, almost cheese-like quality.
1. Press firm tofu thoroughly and wrap in kitchen paper.
2. Spread sake lees (kasu) about 1 cm thick in a container. Lay the tofu on top, then cover completely with more sake lees.
3. Seal and refrigerate for 3 days.
4. Remove the tofu, wipe off the sake lees. The tofu will be firmer and have absorbed the sake fragrance.
5. Slice thin and grill lightly — just enough to warm through and bring out the aroma.
Sake kasu is rich in enzymes and amino acids. Three days of contact transforms both the flavour and texture of the tofu — firmer, denser, with a complex, almost cheese-like quality.