Strange Weather in Tokyo

by Hiromi Kawakami

Yudofu had always been one of my favorite dishes. It’s not the kind of thing children usually like but, even before I started elementary school, I loved my mother’s yudofu. In a small cup she mixes saké with soy sauce, sprinkling it with freshly shaved bonito, and then warms the cup along with the tofu in an earthenware pot. When it’s hot enough, she opens the lid of the pot and a thick cloud of steam escapes. She heats the whole block of tofu without cutting it, so I can then ravage the firm cotton tofu with the tips of my chopsticks. It’s no good unless you use tofu from the corner tofu shop, and they always reopen on the third, my mother chatted away as she cheerfully prepared the yudofu for me.