You must think we are going out of our minds. Why kelp? We actually have no idea how this will turn out, but we know what we want, at least we can imagine it:
We stumbled upon a story of Judith Thurman’s visit to the tofu masters of Japan in September 2005 of the New Yorker. We were particularly intrigued by the pairing of tofu-misozuke and Burgundy:
“But wine and bean curd, Kawashima’s twin passions, are more compatible than you might think. To prove the point, he served us a little amuse-gueule that he devised for wine tastings: a wedge of dense and pungent saffron-colored miso zuke dofu, which is a block of momengoshi steeped in fermented miso, wrapped in konbu (a form of kelp wtih a thick, ridged leaf which, in its dried form, resemvles a slice of rubber tire tread), and aged for months. At last, some tofu with bite: an alarming, even macho one, like that of a Roquefort at the limit of ripeness.” (emphasis ours)
We really couldn’t rest after reading that article. The idea of making a Roquefort-like tofu is too tempting to resist. We struggled to understand the description, however. Did she mean 1) the block of tofu is covered in miso and then wrapped in kombu to age, or 2) tofu-misozuke is done (or partially done, i.e. tofu has become creamy) and then wrapped in kombu for further aging?
The only way for us to find out is to give both possible interpretations a try. In this experiment, we covered the tofu blocks in the regular miso mix, then wrapped the whole thing in kelp. All the ingredients are laid out below:
Since the tofu package that we bought actually had 2 small blocks instead of 1, and we just happened to have 2 types of kombu at home, we decided to use both to see if there might be a difference between the types of kelp used. From the packaging, it looks like 1 kelp has 50% more sodium content than the other. We’ll see if and how this will affect the final product.
Keeping our fingers crossed!