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What we did last summer

Oooh-whee that was a packed summer. But first an announcement:

We have two tofu misozuke  events coming up:

Saturday Oct. 20th 11am-3pm  : Tofu misozuke tasting at Rainbow Grocery1745 Folsom Street (@ 13th Street), San Francisco CA, 94103.

Saturday Oct. 27th 11am-2pm : Tofu misozuke tasting at New Leaf Evergreen5667 Silver Creek Valley Rd, San Jose, CA 95138

If you’re curious about tofu misozuke and still haven’t had a taste for yourself, please drop by. We also sample out tofu misozuke most every Sunday at the Palo Alto Farmers’ Market on California Avenue.

Anyway, onto summer…

It started out with a booth and an educational presentation at the 2012 Northern California Soy and Tofu Festival. A lot of people stop by for their first taste of tofu misozuke on a lovely day in Japantown Peace Plaza. There was music and dances and lots of other foods besides. A good time all around. The educational panel was fun as well, a lot of guests have not heard of tofu misozuke and were interested to know more about the history and science of it. I’ll have the presentation up as a blog post soon.

Later that month, we went to the Fancy Food Show in Washington DC. Counting all the floors together, it was something like 9 city blocks’ worth of specialty food from all around the world. Amazing! Below is part of the convention center floor:

Here’s a fun fact: The Rau Om booth in the New Brands on the Shelf Pavillion was mere feet away from where my research poster was when I attended a conference in DC a few years back.

Rau Om’s booth at the Fancy Food Show

  • We met journalists and buyers and chefs and food professionals of all sorts. We never knew something like this existed before, and being a part of it was so much fun and so much food! As food lovers too, the Fancy Food Show was one of those peel-the-curtain back moments that reveal all the hard work and infrastructure that go into getting food onto the market shelves and dining table.

Being at the New Brands pavilion was a little bit like being at the kids table. Everyone always tried to sneak away from their booth to see what the established brands are doing. A lot of people curious about what’s new and what’s a good story also stopped by to watch our antics.

We came away from the Fancy Food Show with quite a bit of press. First a number of journalists listed us as part of their highlights of the Fancy Food Show, even their favorite product of the show in some cases:

A number of ‘zines also wrote a whole article about us after the show:

The result of all this press was a lot of orders for tofu misozuke coming from all over the country. The Tasting Table article in particular was a doozy. In addition to the hundreds of orders that came in just the first week the article went up, but all our local stores had to put in restock request as well. We had to break up and fulfill the mailorders over several different weeks. Still, this was from just one trip to the post office:

Whew – so here we are now in early fall. The long tail of this past summer’s finally tapered off – just in time for our first anniversary coming up, and the busy party trays and gift season!


Rau Om at the Northern California Soy and Tofu Festival

This weekend, you can try samples of tofu misozuke at Rau Om’s booth (#15) at the Soy and Tofu Festival. We’ll also be serving up some tofu misozuke with cucumber, French bread, crackers, and fresh herbs so you can experience some of the many tasty ways to pair tofu misozuke with other ingredients.

Northern California Soy and Tofu Festival
LOCATION: San Francisco Japantown Peace Plaza, Post at Buchanan Streets
DATE: June 2, 2012
TIME: Saturday, 11 a.m. to 4 p.m.
PRICE: FREE and OPEN to the public. Affiliated events may charge admission.

After that, head over to the Union Bank Hospitality Room at Japan Center East Mall for the Educational Forum. I will be giving a short presentation about the history and science of tofu misozuke, including its connection to one of Japan’s most famous battle from the 12th century. The presentations are at 12:15pm and 2:50pm. The full schedule can be found at

A new glamor shot of tofu misozuke


Tofu Misozuke Goes Over the Mountains and Down to the Sea

The reason for our title above: we’re excited to be at New Leaf Community Markets starting from April 1st, making our tofu misozuke locally available to Santa Cruz and surrounding communities:

More to be added when confirmed.

But wait, there’s more!

View Rau Om’s tofu misozuke locations in a larger map

[Read more…]


Tofu misozuke update #6 – Rooibos-miso marinade

Here we report on some preliminary experiments to drive the speciation of tofu misozuke into heretofore unexplored habitats – we’re trying out new ingredients to add to the basic miso marinade. We experimented with yuzu, shiitake, and rooibos. Yuzu and shiitake both came from the native habitat of tofu misozuke. Rooibos is a red tea made from plants native to South Africa. We were blown away by this last, non-terroir based combination. Tofu miso-rooibos-zuke was fragrant with contributions from both ingredients, and the flavor was rich in umami from miso and a sweetness from the rooibos. Not bad for a flavor dreamed up while sipping rooibos tea!

Tofu miso-rooibos-zuke - sampled then split in half so each of us could get a delicious piece.

[Read more…]


Rau Om’s Tofu Misozuke at Rainbow Grocery

We’re very glad to announce that starting this weekend Rainbow Grocery will be stocking our tofu misozuke in the cheese section.


To kick off our presence in San Francisco, we will be hosting a tasting of tofu misozuke this Saturday and Sunday.

Location: Rainbow Grocery (1745 Folsom Street @ 13th Street)

Date: Saturday February 11th and Sunday February 12th

Time: 3pm – 7pm


You are cordially invited to experience for yourself this unique and rare delicacy from ancient Japan, now made right here in the Bay Area. You will see for yourself why Oanh & Dang were inspired to spend the next 3 years researching recipes after their first taste of tofu misozuke, and why Rau Om’s tofu misozuke has been earning rave reviews from customers and journalists, chefs, foodies, omnivores, cheese lovers and vegans alike.