Image: yujiyosi · Public domain
Tofu Hyakuchin
- Year
- 1782
- Era
- 18th century
- Origin
- Japan · East Asia
- Language
- Japanese
- Category
- Japan
Tofu Hyakuchin, compiled by Ka Hitsujun and first published in 1782, presents one hundred recipes devoted entirely to tofu, ranging from everyday preparations to more elaborate dishes. A landmark of Edo-period culinary publishing, the work helped launch the hyakuchin-mono genre of single-ingredient cookbooks and reflects the era's flourishing urban food culture and refined interest in the variety achievable from a humble staple.
Cooking from this book
Dengaku Tofu
Signature dishPerhaps no preparation is more closely linked to this celebrated Edo period bestseller than dengaku, skewered blocks of bean curd glazed with a sweet miso topping and lightly grilled. The book gathered one hundred ways with tofu, and dengaku stands among its most emblematic, capturing the volume's playful spirit of variation around a single humble ingredient. Its inclusion helped cement dengaku in the popular imagination as a quintessential townspeople's pleasure of the era.
An editorial note on a dish associated with this book, written for The Coquinist. It is not a reproduction of the book's recipe.