While cruising around the Sunnyvale farmers market, I came across Rau Om, makers of tofu misozuke (miso cured tofu). It’s been described as either a vegan foie gras or a creamy vegan cheese. It’s actually a traditional Japanese cured tofu that dates back to at least the 18th century.
Having never tried foie gras before, I can’t comment on that part. It’s also unlike any cheese I ever had, although I never was much of a cheese connoisseur.
But it is creamy, rich with an intense flavor and savory with umami galore. For me, it’s more reminiscent of Chinese fermented bean curd but without its pungent aroma and you can eat the tofu misozuke plain all by itself. Whereas, you can’t really do that with the Chinese fermented tofu.
You could cook with tofu misozuke, but at 7 bucks for a small block (2.5 oz.), I prefer to enjoy it as is – smeared on a slice of crusty bread. It seems a bit pricey for what you get but it is after all handmade and aged for two months, not unlike fine cheese.
Rau Om has since added a new flavor – kombu (seaweed) aged tofu misozuke, which I liked better than the original. It seemed a lot less like fermented tofu. Aged a bit longer and all wrapped up in kombu, it has more depth and complexity for just 50 cents more ($7.50 for a 2.5 oz. block).
Currently available in-person at the California Avenue Palo Alto farmers market or online. You can also try your hand at making it yourself, the nice people at Rau Om have made the recipe open source, which is so cool. Another thing to add to the bucket list of must-try-recipes.
How interesting. This is something I’d like to try. I’ve never seen it before, but then, I’ve never looked. Will check out the recipe though I’ll probably never get around to actually making some.
That comes out to $44/lb. It is tasty (I’ve tried it) but not enough to justify the price.
I’m loving the sound of this and just from the pictures am intrigued by the texture and of course the flavour. Absolutely something to savour like a fine handcrafted cheese, I’ll be keeping an eye out for some downunder :)
Wow, cool. Bryanna Clark Grogan has a somewhat similar recipe at http://veganfeastkitchen.blogspot.com/2010/02/potted-tofu-miso-marinated-tofu-thats.html which I have tried, and it’s true, something happens to the tofu in the jar to change its texture to soft moist creaminess. I’ll try this. Ha, since I keep thinking I’m out of miso and buying more until I have three containers of it down in my auxiliary storage fridge, maybe I’ll try it today. Thanks for the tip and the link!
That is truly fascinating! I would love to try that for sure!
I keep hearing about this periodically and wish I could sample it for myself! It sounds like something I would no doubt love, considering my penchant for both miso and tofu.
I was just at the Palo Alto Farmers Market today and stopped by their booth to try it! It was very yummy; I would definately recommend it. Thanks for including the link to the recipe too.
Always something new out there. That looks interesting and something eaten on a special occasion.
When I lived in the bay area, I’d only ever went to the Fremont farmer’s market (because, well, I lived in Fremont!) but they didn’t have anything like this at that one! I think that tofu sounds divine!
An interesting new flavour/texture to try…thanks for the tip off. I’m going to check out Rainbow Grocery in SF and see if they stock it. Got to try it. I recently came across chickpea miso and it is the best! Divine!
Thank you so much for the write-up, Chowvegan. And for everyone on commenting as well. It’s been very gratifying to get the response we’ve been getting – to see that all our hard work researching the recipe and producing tofu misozuke were worth it and that we weren’t totally crazy to be obsessed with it from our first taste.
@India-leigh : We’re glad to tell you Rainbow Grocery will start carrying tofu misozuke soon, and that we will do tofu misozuke tastings there in the afternoons the weekend of February 10th and 11th.
Sorry, we’ll be at Rainbow Grocery from 4-7 on February 11th and 12th, not 10th and 11th.
Wow, that is so interesting! I want to try that.
That sounds amazing- will have to look for it in my area, or the next time I’m in your’s! I’ll have to check out that recipe too. :-)
This looks so interesting and tasty.