Spoon tofu with green tea salt and salted plum topping 掬い豆腐の抹茶塩と梅肉かけ

japanese cake

I have posted similar dishes before but this one is rather good. Tofu comes in various degrees of firmness such as momenkoshi 木綿ごし (firm) and kinugoshi 絹ごし (soft or silken), the softest kind of tofu is called “zarutofu” ざる豆腐 (tofu scoped up by a basket or “zaru” in Japanese but not pressed) and “sukuitofu” すくい豆腐 or spoon tofu. I happened to get a package of sukuitofu at the Japanese grocery store.

Since this tofu is so soft, you just spoon it into a small bowl. I topped this with green tea salt (a mixture of powdered green tea and kosher salt which I make in batches and keep in the freezer in a sealed container). To make this dish more interesting, I added umeboshi 梅干し or Japanese salted plum. This was from the last batch of home made that my mother sent me. I removed the meat of the umeboshi from the stone. I also included the red perilla leaves from the umeboshi container (salted red perilla adds the color and flavor to umeboshi) . I chopped finely both umeboshi and red perilla together and mixed in a small amount of sake (or mirin if you prefer some sweetness). For good measure, I also added a chiffonade of perilla.

Since the tofu is very soft, you just mix the toppings with the tofu using a spoon and enjoy. It had a perfect amount of saltiness and flavor. You have to have this with sake. We had this with chilled G-sake

P.S. I noticed that the taste of leftover G-sake deteriorates after a few days–losing its fresh clean taste and becoming very cloying, even if the the bottle is tightly sealed and kept in a refrigerator. This means that if we open the bottle, we have to finish it in one sitting. What a hardship!

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