Starting this year, days with temperatures of 40°C or higher have been officially designated as “extreme heat days”. These extreme heat days have been recorded nationwide for several days in a row, and here in Nagoya, we’ve also been experiencing a string of sweltering days.
In summer, when both the temperature and humidity remain high and my appetite inevitably wanes, I eat chilled tofu almost every day.
It is believed that tofu was introduced from China, though there are various theories regarding the exact period—such as the Nara or Kamakura periods. For a long time afterward, people ate a slightly firmer type of cotton tofu made by boiling soybeans, mixing them with a coagulant, and squeezing out the moisture.
However, it wasn’t until the Genroku era of the Edo period that the tofu restaurant “Negishi Sasano-yuki” finally invented silken tofu—which is delicious served chilled. The restaurant is still in business in Tokyo today, more than 300 years later, and it’s a place I’d love to visit someday.
Silken tofu, with its smooth, slippery texture, is nutritious and delicious year-round—whether served cold or warm—making it an indispensable part of the dining table.
By the way, the chilled tofu we eat almost every day at home is made by simply popping a block of pre-packaged tofu onto a plate, grating some ginger over it, topping it with scallions, and drizzling it with dashi-infused soy sauce. Simple is best.
(Swimmer)
Tofu – Wikipedia
笹乃雪 | 創業三百三十三年 豆富料理 根ぎし (Negishi Sasanoyuki homepage: Japanese only)