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Sakura tofu

Sakura Tofu

Sakura Tofu recipe courtesy of dietician and shojin ryori instructor Masami Asao of Akasaka Teran

Course Side Dish
Cuisine Japanese
Keyword Tofu
Servings 4
Author Masami Asao


  • 500 grams firm tofu
  • 50 grams Japanese yam (yamaimo), peeled and grated
  • 30 grams salted cherry blossoms soaked in several changes of cold water to remove excess salt (reserve around four of the nicest-looking blossoms to decorate the top)
  • 1 tbsp white sugar
  • 1/2 tsp salt
  • 1 tsp sake


  1. Wrap the tofu in cheesecloth or a clean kitchen towel.

    The starting weight of the tofu is 500 grams

    Press and squeeze the tofu and turn it, removing excess water.

    After squeezing the water out, the tofu should weigh 350 grams.

    Put the tofu in a mortar.

    Grind the tofu into a fine paste.

  2. Add the grated Japanese yam, sugar, salt, and sake and continue to grind and mix well until evenly distributed. Add the cherry blossoms and mix well.

    Put the tofu in a greased silicone baking mold or a metal kanten mold with removable sides and decorate with the cherry blossoms. You can also use a small rectangular tray or dish as an alternative. You can also use a greased silicone pancake ring to make individual tofu blossoms! Steam for 15 minutes.

    To serve, take out the tofu and cut it into 4 pieces (or unmold if using a silicone mold).