香魚もどき
Ayu modoki
Mock Sweetfish
English Interpretation
Drain tofu well, mash, and form into the shape of a sweetfish. Thread onto skewers, salt, and grill. Serve with tade vinegar. Made to resemble sweetfish, yet it is not sweetfish.
原文 · Original (1782)
豆腐をよく水切りし、擂り潰して、鮎の形に作るべし。串に刺し、塩をして焼くべし。蓼酢を添へて供すべし。鮎に似せて鮎にあらず。
Transliteration
Tōfu wo yoku mizukiri shi, suri-tsubushite, ayu no katachi ni tsukuru beshi. Kushi ni sashi, shio wo shite yaku beshi. Tadezu wo soete kyō su beshi. Ayu ni nisete ayu ni arazu.
Notes & Annotations
Ayu (鮎/香魚, literally 'fragrant fish') is a prized freshwater fish with a distinctive cucumber-like scent. It is typically salt-grilled on skewers. This modoki version recreates the experience using tofu.
English Recipe
Ingredients
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firm tofu 豆腐 1 block (350 g)一丁 Mashed smooth and shaped
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salt 塩 to taste
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smartweed vinegar 蓼酢 for servingTraditional ayu accompaniment; substitute shiso + rice vinegar
Method
Serves 2–4
1. Press firm tofu very well, then mash until smooth and pliable.
2. Shape into small fish forms — about 10 cm long, tapering at the tail, with a slight curve. Score a line for the gill.
3. Thread onto bamboo skewers through the length of the body.
4. Salt the surface lightly.
5. Grill over charcoal (or under a broiler), turning, until golden and lightly charred in spots — about 4 minutes per side.
6. Serve with tade-zu (smartweed vinegar): blend fresh tade leaves with rice vinegar, or substitute a mix of shiso and rice vinegar.
Ayu (sweetfish) salt-grilled on skewers is an icon of Japanese summer cuisine. This modoki version recreates the visual and ritual experience entirely from tofu.
1. Press firm tofu very well, then mash until smooth and pliable.
2. Shape into small fish forms — about 10 cm long, tapering at the tail, with a slight curve. Score a line for the gill.
3. Thread onto bamboo skewers through the length of the body.
4. Salt the surface lightly.
5. Grill over charcoal (or under a broiler), turning, until golden and lightly charred in spots — about 4 minutes per side.
6. Serve with tade-zu (smartweed vinegar): blend fresh tade leaves with rice vinegar, or substitute a mix of shiso and rice vinegar.
Ayu (sweetfish) salt-grilled on skewers is an icon of Japanese summer cuisine. This modoki version recreates the visual and ritual experience entirely from tofu.