うつし豆腐
Utsushi dōfu
Transferred Tofu
English Interpretation
Using a mold carved with leaf or flower patterns, pour sieved tofu into it, steam until set, and turn out. The tofu bears the imprinted pattern — pleasing to the eye and beautiful.
原文 · Original (1782)
型に木の葉や花の模様を彫りたるものを用ゐ、豆腐の裏漉ししたるものを流し入れ、蒸し固めて取り出すべし。模様の写りたる豆腐、目にも楽しく美し。
Transliteration
Kata ni konoha ya hana no moyō wo horitaru mono wo mochii, tōfu no uragoshi shitaru mono wo nagashi-ire, mushi-katamete toridasu beshi. Moyō no utsuritaru tōfu, me ni mo tanoshiku utsukushi.
Notes & Annotations
Utsushi (写し/映し) means 'to copy' or 'to transfer,' suggesting the tofu takes on the form of its mold, or that the technique 'copies' another dish's appearance.
English Recipe
Ingredients
-
silken tofu 豆腐 1 block (350 g)一丁 Sieved smooth
-
salt 塩 a pinch
Method
Serves 3–4
1. Press silken tofu and push through a fine sieve until smooth.
2. Season lightly with salt.
3. Choose a decorative mold with carved patterns — leaves, flowers, or geometric designs. Lightly oil it.
4. Pour the tofu paste into the mold, pressing gently to fill every detail.
5. Steam for 20 minutes until set.
6. Cool slightly, then carefully unmold. The pattern 'transfers' (utsushi) onto the tofu surface.
7. Serve with a light dashi sauce or simply as is.
The name utsushi means 'transferred' or 'copied' — the mold's pattern is imprinted onto the tofu. Decorative molds were common in Edo-period confectionery; applying them to tofu is the curious part.
1. Press silken tofu and push through a fine sieve until smooth.
2. Season lightly with salt.
3. Choose a decorative mold with carved patterns — leaves, flowers, or geometric designs. Lightly oil it.
4. Pour the tofu paste into the mold, pressing gently to fill every detail.
5. Steam for 20 minutes until set.
6. Cool slightly, then carefully unmold. The pattern 'transfers' (utsushi) onto the tofu surface.
7. Serve with a light dashi sauce or simply as is.
The name utsushi means 'transferred' or 'copied' — the mold's pattern is imprinted onto the tofu. Decorative molds were common in Edo-period confectionery; applying them to tofu is the curious part.