The is a Japanese recipe book published in 1782 during the

Edo period The , also known as the , is the period between 1600 or 1603 and 1868 in the history of Japan, when the country was under the rule of the Tokugawa shogunate and some 300 regional ''daimyo'', or feudal lords. Emerging from the chaos of the Sengok ...

. The author's name is given as Seikyōdōjin Kahitsujun (); it is thought his real name was Sodani Gakusen (1738–1797), a seal-engraver from

Osaka is a Cities designated by government ordinance of Japan, designated city in the Kansai region of Honshu in Japan. It is the capital of and most populous city in Osaka Prefecture, and the List of cities in Japan, third-most populous city in J ...

. It lists 100 recipes for preparing

tofu or bean curd is a food prepared by Coagulation (milk), coagulating soy milk and then pressing the resulting curds into solid white blocks of varying softness: ''silken'', ''soft'', ''firm'', and ''extra (or super) firm''. It originated in Chin ...

. Due to its immense popularity, two successor volumes were published: ''Tōfu hyakuchin zokuhen'' (豆腐百珍続編) and ''Tōfu hyakuchin yōroku'' (豆腐百珍余録).

References

External links

List of recipes
(Japanese) 1782 non-fiction books 18th-century cookbooks Japanese cookbooks Tofu Edo period {{Japan-cuisine-stub