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Tofu misozuke update #5 – kelp variations

Now that we have a good recipe for tofu misozuke, it’s time to experiment! With the ecology of cheeses as inspiration and guide, we hope to drive the  speciation of our delicious creamy tofu to many unoccupied niches. One of our goals was to recreate a variant we only knew from written description: a pungent, Roquefort-like kombu-wrapped miso marinated tofu. We started a pilot experiment 2 months ago and we were excited enough about the results to pursue further.

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