The object of our obsession for the past three years: it’s rich and creamy; its flavor is heady and deep and gets more intense with age; it calls for, nay, demands pairing with wine … but it isn’t cheese.
Tofu misozuke is a traditional Japanese delicacy from the Fukuoka district, whose production requires an aging period in miso for up to two years. During that time the tofu acquires the texture of soft creamy cheeses and an intensely savoury flavor.
After encountering tofu misozuke in Japan, we searched for it back in the States to no avail; we were later informed tofu misozuke is hard to find even in Japan. We eventually tracked down a single modern recipe for it and a translated 18th century one. After many more months of experimenting, we are incredibly excited have this amazing oenophilic snack to share with you.
So far every person we have shared our tofu misozuke with has been blown away by its taste and unique texture. A vegan friend gushed that it was the closest she would ever get/had ever gotten to enjoying cheese. Another friend planned her visits to coincide with our schedule for turning and sampling our tofu misozuke blocks. Our local cheesemongers compared its texture to a cross between butter and foie gras, enthusiastically shared it with each other, and encouraged us to sell it. As we’ve grown, we’ve collected media reactions to our tofu misozuke on our press page here. Our head over heel reaction to tofu misozuke wasn’t unique: we loved it, our friends loved it, and we think you will too.
- Enjoy tofu misozuke as you would any strong cheese:
- Savored by itself.
- On bread or mild crackers.
- Paired with fresh, dried fruits or preserves.
- Paired with wine or liquor, sake or sochu.
- Spread on cucumber, topped with spearmint, lemon balm or other fresh herbs.
- With grilled vegetables – it’s great stuffed inside squash blossoms.
- As a marinade.
- As a base for a sauce or stew or even vegan macaroni&cheese.
- Tofu (water, soybeans, calcium sulfate, calcium chloride)
- Miso (water, soybeans, rice, salt)
豆腐百珍 / Tofu Hyakuchin / 100 Tofu Delicacies by 何必醇 / Ka Hitsujun, 1782. Many thanks to our friend Chieh-Ting for translating the above into modern Japanese and then to English for us!