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Rau Om’s Tofu Misozuke at Rainbow Grocery

We’re very glad to announce that starting this weekend Rainbow Grocery will be stocking our tofu misozuke in the cheese section.


To kick off our presence in San Francisco, we will be hosting a tasting of tofu misozuke this Saturday and Sunday.

Location: Rainbow Grocery (1745 Folsom Street @ 13th Street)

Date: Saturday February 11th and Sunday February 12th

Time: 3pm – 7pm


You are cordially invited to experience for yourself this unique and rare delicacy from ancient Japan, now made right here in the Bay Area. You will see for yourself why Oanh & Dang were inspired to spend the next 3 years researching recipes after their first taste of tofu misozuke, and why Rau Om’s tofu misozuke has been earning rave reviews from customers and journalists, chefs, foodies, omnivores, cheese lovers and vegans alike.



End-of-the-year update

It’s been an eventful few months at Rau Om, hence our lack of posting on the blog. But we have exciting developments to tell you about:

  • The food blog turned 1 year old in October.
  • We started selling tofu misozuke and nem chua at Sunnyvale and Palo Alto farmers’ markets and online in early November.
  • The response to tofu misozuke has been tremendous – we sell out regularly at the farmers’ markets and aside from the great feedback, we love getting into interesting conversations about food with our customers. We were so excited when we first had tofu misozuke and it’s incredibly gratifying to see that excitement reflected when others tasted our tofu misozuke for the first time.
  • Then the big one: we were featured in the December 2011 installment of Zingerman’s Culinary Adventure Society, which meant making, packaging, and shipping hundreds of tofu misozuke pieces to be sent to foodies around the country. Zingerman’s world-class deli is a treasured part of our time in Ann Arbor, so it was especially exciting to work with them. Brad Hedeman of Zingerman’s Mail Order also wrote a lengthy essay on our quest for tofu misozuke, the most ego-boosting part of which we’re shamelessly reproducing below:
    Zingerman’s Culinary Adventure Society December 2011 excerpt

    We learned a lot trying to work out the logistics of such a large order, especially with less than one employee (time-wise. Oanh is not missing any limbs or organs.)

  • We served lamb nem chua and tofu misozuke to rave reviews at the Diasporic Vietnamese Artists Network holiday fundraiser in early December. That was a lot of fun – we made new friends and discovered an interesting space and community. Wish we had time to share our music with them, but we were too busy serving food.
  • Tofu misozuke has been well-received by food journalists; check out our new Press page for quotes and links to reviews.
  • This just in: we’re expanding beyond the South Bay – East Bay residents can now get our tofu misozuke from the Sacred Wheel Cheese and Specialty Market at 4935 Shattuck Avenue, Oakland, CA 94609. Come get tofu misozuke from Jena & co. to make us look good!

Phew – and that was just in the last 2 months. Looking back on this list, no wonder we were quiet on the blogging front.

Looking forward, exciting things are afoot for 2012. We’re exploring uncharted territories with a pipeline of new flavors for tofu misozuke and nem chua. We’re also looking to get tofu misozuke into more stores and restaurant kitchens. Can’t wait to see tofu misozuke in its natural habitat next to a cup of sake or sochu. Also excited to see it conquer new niches like the cheese shelves. Let us know if you have any leads.

Between the two of us and fun adventures in the kitchen that we regularly blogged about are a full time job, a dissertation, a fledgling side business, not to mention the distance between Michigan and California and the sad state of tele-tasting and tele-smelling technology. Sadly we will not be able to blog as regularly as we did or wish to. But we’ll try our best to find time for explorations in the kitchen to share with you. In the meantime, please follow Rau Om’s development on Facebook and Twitter.

Happy New Year!



Gỏi hến trộn mít non (Baby clams and young jackfruit salad)

This is a very simple yet tasty dish that was a hit at many of the dinners we held this year. At one dinner, a couple of guests fought to keep this dish on the table when I attempted to remove it to make room for other dishes on the menu :). This salad is a study of balancing various tastes and textures: sweetness of baby clams & tartness of tamarind, chewiness of baby clams & meatiness of young jack fruit (it’s a staple ingredient of vegetarian cuisine in South and Southeast Asia) & crunchiness of rau om (rice paddy herb) and rau răm (Vietnamese coriander), rice crackling and peanuts. And best of all, the salad is extremely easy to make and should take no more than 30 minutes in the kitchen, including prep time.

Gỏi hến trộn mít non

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Check out our posters for the upcoming Sunnyvale Farmers’ Market

We are so excited to get these cute posters from our talented designer Hue Nguyen. Look for these when you visit the Sunnyvale Farmers’ Market this weekend (and enjoy them here if you can’t stop by)

Tofu misozuke poster

And we are particularly in love with this cutie!

Dairy-free mice poster

A reminder: stop by our booth at the Sunnyvale Farmers’ Market in downtown Sunnyvale (Murphy Ave @ Washington) between 9am and 1pm on Saturdays starting from this Saturday November 5th for yummy and rare delicacies.


Rau Om @ Sunnyvale Farmers’ Market

We are so excited to announce that Rau Om will be at the Sunnyvale Farmers’ Market every Saturday from 9am to 1pm, starting from this Saturday November 5th. Come to downtown Sunnyvale (Murphy Avenue @ Washington) to visit us for some delicious samples and take these yummy goodies home:

Tofu misozuke:

Intensely flavorful, decadently rich and creamy miso-cured tofu. Enjoy it straight or as a spread, and don’t forget to pair it with sake or wine.

Tofu misozuke & company

Rau Om - Tofu Misozuke

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