別山焼
Bessanyaki
Bessan-Style Grilled Tofu
English Interpretation
Cut tofu thickly, salt it, and let it sit for a while. Wipe off the moisture, spread a mixture of miso and sansho, and grill carefully over charcoal. It has the flavor of Betsuzan.
原文 · Original (1782)
豆腐を厚めに切り、塩をして暫く置くべし。水気を拭ひ、味噌と山椒を合はせたるものを塗り、炭火にて丁寧に焼くべし。別山の風趣あり。
Transliteration
Tōfu wo atsume ni kiri, shio wo shite shibaraku oku beshi. Mizuke wo nugui, miso to sanshō wo awasetaru mono wo nuri, sumibi nite teinei ni yaku beshi. Bessan no fūshu ari.
Notes & Annotations
Bessan (別山) is one of the three peaks of Hakusan (White Mountain) in Ishikawa Prefecture. The Hakusan area is associated with mountain asceticism (shugendō) and pure water sources — both relevant to tofu culture.
English Recipe
Ingredients
-
firm tofu 豆腐 1 block (350 g)一丁 Salted to draw out moisture
-
miso 味噌 2 tablespoons
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ground sanshō pepper 山椒 ½ teaspoonThe signature flavour
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salt 塩 for salting tofuDraws out moisture before grilling
Method
Serves 2
1. Cut firm tofu into thick slices (about 2 cm). Salt lightly on both sides and leave for 15 minutes — this draws out moisture and firms the tofu.
2. Pat dry thoroughly with kitchen paper.
3. Make the Bessan glaze: blend 2 tablespoons miso with ½ teaspoon ground sanshō pepper and a splash of mirin.
4. Grill the tofu over charcoal (or under a broiler) until lightly browned.
5. Spread the sanshō miso on top. Return to the heat until the miso bubbles and lightly chars — about 1 minute.
Named after Bessan, one of the three peaks of sacred Hakusan in Ishikawa Prefecture. The sanshō pepper brings a tingling, citrusy heat that distinguishes this from other miso dengaku preparations.
1. Cut firm tofu into thick slices (about 2 cm). Salt lightly on both sides and leave for 15 minutes — this draws out moisture and firms the tofu.
2. Pat dry thoroughly with kitchen paper.
3. Make the Bessan glaze: blend 2 tablespoons miso with ½ teaspoon ground sanshō pepper and a splash of mirin.
4. Grill the tofu over charcoal (or under a broiler) until lightly browned.
5. Spread the sanshō miso on top. Return to the heat until the miso bubbles and lightly chars — about 1 minute.
Named after Bessan, one of the three peaks of sacred Hakusan in Ishikawa Prefecture. The sanshō pepper brings a tingling, citrusy heat that distinguishes this from other miso dengaku preparations.