Follow Us on Twitter
Rau Om

Promote Your Page Too

Tofu misozuke (miso-cured and aged creamy tofu)

click here buy tofu misozuke from our online store

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.

This 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. 

Rau Om’s Tofu Misozuke

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.


Tofu misozuke & company

Serving Suggestions


  • 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)
  • Sugar
  • Sake



Technical and Historical Literature on Tofu Misozuke
During our research on this rare delicacy, the following documents provided clues, insights, and cool trivia:

100 Tofu Delicacies (Japan, 1782), #84 – Tofu Misozuke

 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!


The following two papers showed us the biochemical basis for how our star tofu dish was made. They also provided clues while we were troubleshooting the finicky curing process.

Purification and characterization of a neutral protease that contributes to the unique flavor and texture of tofu-misozuke, Funaki, J. ; Yano, M.; Misaka, T.; Abe, K.; Arai, S., Journal of food biochemistry 21 (1997) 191-202.


Proteolysis of tofu-misozuke during ripening (Studies on tofu-misozuke prepared in Fukuoka prefecture, Part 1), Funaki, J.; Yano, M.; Hayabuchi, H.; Arai, S., Journal of the Japanese Society for Food Science and Technology 43 (1996) 546-551.


The following essay, “Night Kitchens” by Judith Thurman, provided the inspiration for our kombu wrapped tofu misozuke experiments. How could anyone resist the possibility of a tofu with bite like “Roquefort at the limit of ripeness”?