Read about Rau Om’s quest for rare delicacies and forgotten recipes
August 2012
Miso Happy: Mindbendingly Delicious Tofu by Posie Harwood
We’ve always put tofu and triple-crème cheese in different categories. But then we tasted miso-cured, butter-textured tofu misozuke, and the categories melted away… Vegan health food for cheese lovers? This is the Holy Grail.
from The Tasting Table
Beyond Vegan Foie Gras: Tasting Tofu Misozuke by Dana Velden
It’s been called “vegan cheese,” “vegan butter,” even “vegan foie gras.” While I suppose there’s some (delicious) truth in those statements, I think tofu misozuke is amazing stuff on its own, without all the animal-product based comparisons.
from The Kitchn
June 2012
Rau Om’s Tofu Misozuke as Highlights and Best Bites from the 2012 Summer Fancy Food Show:
- Best Bites of the Fancy Food Show by Katherine Brewer from The Huffington Post
- My Favorite 2012 Fancy Food Bites and Sips - by Nevin Martell
- Vegan Foods Delight at the Fancy Food Show by Amber McDonald from DC Vegan
- Summer Fancy Food Show 2012 by Angela Proudfoot from The Veracious Vegan
- Rau Om Miso-cured tofu answers the call of cheese-craving vegans by James Thorne from Cool Hunting
- An Inspired Trip to the Fancy Food Show from Chef’s Expressions
- The Fancy Food Show from Dish Bliss
Two Worlds of Soy Collide by Akiko Minaga
The strong, pungent flavor of tofu misozuke is less like tofu and actually more like cheese or paté… If you haven’t tried it yet, you’re missing out – you’ll be amazed at how something so rich, savory, and creamy could come from tofu.
- from The Nichibei Weekly / Soy and Tofu Festival Booklet
May 2012
What’s New: miso-cured tofu by Carolyn Jung
It’s salty, powerfully savory, as unctuous as foie gras and as spreadable as softened butter.
- from San Francisco Chronicles
Accidental Tourists by Karen Petersen
Mix together one part doctorate in cancer biology, one part high-tech strategist and two parts foodie, and, serendipitously, you get tofu misozuke, an ancient Japanese fermented tofu which is traditionally enjoyed in small tastes with a glass of sake.
- from Good Times
April 2012
Tofu Misozuke in Silicon Valley by Stett Holbrook
Take a bite, and it is difficult to believe you are eating tofu. For vegans, misozuke is the ultimate cheese replacement. Meat eaters would be hard pressed to find something so creamy and rich.
- from Metro Silicon Valley / SanJose.com
February 2012
Tofu Misozuke: Q & A with Dang Vu of Rau Om Foods by Andrea Nguyen
I’d read about the Japanese preserved “tofu cheese” in Elizabeth Andoh’s Washoku cookbook and seen it in Tofu Hyaku Chin, a 1782 bestseller in Japan. Alas, I hadn’t tasted it yet. It the world of Asian tofu, tofu no miso-zuke (how Elizabeth spelled it) is somewhat esoteric stuff….Dang and Oanh’s achievements and tofu endeavor speak to the opportunities of living in America in the 21st century.
- from Viet World Kitchen
January 2012
Vegan Foie Gras or Vegan Cheese? Tofu Misozuke From Rau Om by Chow Vegan
But it is creamy, rich with an intense flavor and savory with umami galore
- from Chow Vegan
Veggietorials’ review of tofu misozuke by Veggietorials
The flavor profile is so deep, you could drown in it, so go easy. Slice into the small block and it has the creamy, buttery texture of a pate. A mere mortal block of tofu has been transformed into an umami wrapped, velvet tongue taste delight…Rau Om has created a delicacy that is unique enough to stand on it’s own without pretending to be anything else.
- from Veggietorials
December 2011
Zingerman’s Culinary Adventure Society December 2011 excerpt by Brad Hedeman
Zingerman’s Culinary Adventure Society December 2011 excerpt
Vegan Foie Gras: Rau Om’s Tofu Misozuke Matches Tastiness With Principles by Ben Narasin
“The resulting block is similar in consistency to a thick chevre and eminently spreadable…The initial taste is quite similar to the dense, almost unctuous, richness of foie, but then the miso umami character quickly blossoms…”
- from SFoodie
Rau Om’s mind-blowing new vegan cheese; you must try! by Laura Beck
“Creamy, pungent, expensive-tasting, “real” cheese.”
- from vegansaurus!
The Best Last Minute Local Foodie Christmas Gifts by Laura Beck
“…an amazing dairy cheese alternative…”
- from SFoodie
Tofu Misozuke: The Modern Re-Birth of an Ancient, Forgotten Dish by Charlotte Shantel Simpliciano
“Have you had a dish so complex, so unique, that it teased, then nagged at your memory…for three years?”
- from Freshforthought blog (Real Time Farms Food Warrior)
November 2011
Tofu misozuke – the vegan cheese by Mai Truong
“A wise man would enjoy tofu misozuke alone with an ochoko of sake, and let his senses fly.”
- from Flavor Boulevard
Cookbooks and Tofu by VegNews Magazine
“Staff Pick: The miso-cured, two-month-aged tofu”
- from VegNews’s This Just In blog
September 2011
Dinner with Rau Om by Mai Truong
“…fine dining without the frilly designed plates, the crisp white napkins, and the pompous lighting. Each of the twelve courses has just enough twists to wow us while retaining enough familiarity to comfort us. “
- from Flavor Boulevard
August 2011
All-natural nem by Rau Om – Rediscovering the Vietnamese meat curing art by Mai Truong
“…a quick hint of sourness, one paper thin slice of garlic and another of cayenne pepper still smell crisp, and the grease from the pork skin and the beef keep all of those flavors linger on the tongue. “
- from Flavor Boulevard
July 2011
Small Business Winners of SF Street Food Festival Contest Announced by Liz and Brian C
“It’s about driven entrepreneurship. “
- from I Left My Cart In San Francisco
