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Rau Om at the Northern California Soy and Tofu Festival

This weekend, you can try samples of tofu misozuke at Rau Om’s booth (#15) at the Soy and Tofu Festival. We’ll also be serving up some tofu misozuke with cucumber, French bread, crackers, and fresh herbs so you can experience some of the many tasty ways to pair tofu misozuke with other ingredients.

Northern California Soy and Tofu Festival
LOCATION: San Francisco Japantown Peace Plaza, Post at Buchanan Streets
DATE: June 2, 2012
TIME: Saturday, 11 a.m. to 4 p.m.
PRICE: FREE and OPEN to the public. Affiliated events may charge admission.

After that, head over to the Union Bank Hospitality Room at Japan Center East Mall for the Educational Forum. I will be giving a short presentation about the history and science of tofu misozuke, including its connection to one of Japan’s most famous battle from the 12th century. The presentations are at 12:15pm and 2:50pm. The full schedule can be found at

A new glamor shot of tofu misozuke


Cá thu kho trà xanh / Braised fish with green tea

Growing up, my family cooked cá kho/braised fish the Northern way and it was never a favorite dish until much later. Northern style cá kho is ascetically simple and intense.  Southern style cá kho is easier to like – the fish is more softly presented and embellished with a more prominent sweetness. When we experimented with adding tea (a typically Northern touch) to Southern style cá kho, we found that the flavors of braised fish and the fragrance of tea were well matched companions still. Using Japanese or Korean barley tea made for an even more intriguing dish with a novel taste while the tea leaves themselves can be roasted to form a crust on the fish filet, adding a new textural element.

Cá Thu Kho Trà Xanh

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