Cold Tofu, Warm Sake, and the Beauty of Simplicity
Enjoying Sake in Two Temperatures, with Simple Japanese Sides
Sake does not always ask to be chilled or piping hot.
Sometimes, its true character reveals itself in stillness —
at room temperature, and then gently warmed.
On this evening, I let the sake guide the pace.
First, enjoyed as it is.
Later, eased into a soft “nurukan“( 40〜50℃) warmth.
Beside it, there is no need for elaborate dishes.
Cold tofu, dressed simply with sashimi soy sauce, sesame oil, and Kyoto green onions.
A small plate of pickles, bought without ceremony, yet quietly dependable.
Together, they create a table that speaks softly —
one that invites you to slow down, sip, and listen.
Preparing a Simple Table
It begins with preparing the table.
First, a small pack of pickles from the supermarket —
my preference is the Yoshinoya brand, familiar and reassuring in its flavor.
Next, an inexpensive block of silken tofu.
Unlike firmer cotton tofu, its soft, delicate texture is what I truly enjoy.
To finish, Kyoto’s famed green onion — Kujo negi —
chosen to add a gentle fragrance and a touch of brightness to the tofu.
With these simple accompaniments in place, the evening’s sake table is ready.
Seasoning the tofu is not only about the Kujo green onions.
Sashimi soy sauce and sesame oil quietly do their part,
enhancing the tofu and shaping it into a perfect companion for sake.
For this evening, I chose Momokawa, a sake from Aomori.
With its gentle sweetness and smooth character, it feels at ease whether enjoyed as it is, or slowly warmed.
Savoring Sake with Pickles and Cold Tofu
A small plate of pickles, a dish of chilled tofu, and a glass of sake.
Nothing more is needed.
The crisp saltiness of the pickles sharpens the first sip.
The cool, silky tofu follows, softening the palate and inviting another taste of sake.
Each bite and sip take turns, quietly revealing how well simplicity and sake belong together.
First, Kujo green onions are placed over the tofu,
followed by a light pour of sesame oil to bring everything together.
Now, everything is ready to enjoy the sake and its accompaniments.
The mellow sweetness of Momokawa harmonizes with the faint bitterness of Kujo green onions,
while the flavors of sashimi soy sauce and sesame oil quietly lift the tofu — and invite another sip.
Next, the sake was warmed gently to ”nurukan” — about 40 to 50°C — and enjoyed once more.
Its gentle sweetness, already present at room temperature, grew fuller and rounder, lingering a little longer with each sip.
As the evening drew to a close, the table offered no spectacle — only comfort.
And in that simplicity, the sake spoke most clearly.