Do you make this? Yourself? We’re surprised to get this question so many times, but yes, we make tofu misozuke ourselves in the Bay Area. On our tofu misozuke page you can read an overview of the process while tofu misozuke posts on our blog include update from our first efforts to make tofu misozuke in the past years and also a recipe for DIY tofu misozuke. How long does tofu misozuke last? In the fridge tofu misozuke will last for a month. For best result, please wrap the tofu and its cheesepaper package in saran wrap or place it in a zippered plastic bag. This will prevent its drying out and losing that creamy texture. Can I freeze tofu misozuke? Yes, for longer term storage you can also freeze tofu misozuke. Freezing and thawing will not adversely affect the product in anyway. Just be sure it’s well wrapped or bagged as above. Where can I buy tofu misozuke? Rainbow Grocery in San Francisco, Sacred Wheel Cheese Shop in Oakland, direct from us at the Palo Alto California Avenue Farmers’ Market on Sundays. We can also send tofu misozuke to other parts of the United States via our online store. Can I travel with tofu misozuke?
Yes, provided you have a refrigerated space at the destination. As a traditional cured product, tofu misozuke should be fine outside of refrigeration for a couple of days. We’ve taken tofu misozuke with us on trips lasting 2-4 days and it was not worse for the wear. Is your tofu misozuke made from non-GMO tofu? Is it organic?
Yes, our tofu misozuke is made from non-GMO tofu. Unfortunately, it’s not organic. We’ve work cut out for us before we can begin to source all organic ingredients. Did you add cream to tofu misozuke? Heehee, we’ll take this question as a compliment to tofu misozuke’s texture. No, we did not add any cream, milk, fat, or anything of the sort. We did not even blend the tofu. What you’re eating is simply a block of tofu that’s been wrapped in miso, then unwrapped. What is the nutritional content of tofu misozuke? We have not been able to do a full nutritional analysis of tofu misozuke yet. However, since tofu misozuke is made entirely of tofu (miso and other ingredients in the marinade having been discarded after curing), the nutritional content of tofu misozuke should not be much different from tofu, except where sodium is concerned. What is the sodium content of tofu misozuke? According to our calculations, there’s 17 milligram of sodium per gram of tofu misozuke, which is roughly the same sodium content as blue cheeses. The relatively high sodium is unfortunate but necessary for proper curing. Fortunately, a little bit of tofu misozuke is intense enough to go a long way. Is this like the Japanese version of fermented tofu/tofu-ru/chao? No, the processes are quite different. Tofu-ru/chao is made by cultivating micro-organisms on blocks of tofu before preserving the blocks in a salt brine and/or oil. The result is great eaten with rice, congee, or used as a flavor base but is too salty to be eaten straight. Tofu misozuke on the other hand is made by curing tofu using diffusible salts and enzymes from the miso and is traditionally enjoyed on its own.