Post Punk Kitchen Forum

Looks fun, has anyone tried this?

http://reciperenovator.com/special-diet ... -misozuke/

also this

http://reciperenovator.com/special-diet ... fu-cheese/

I tried it at the San Francisco tofu festival last weekend. It was expensive but really good. It reminded me of cheese, but with more of a miso flavor... obviously. I'm tempted to try to make my own, but mold scares me.

I definitely need to try that out some time. So simple, too!

that sounds really cool, but i'm super skeptical food safety wise! keeping tofu for that long is a little scary.

both of those sound really good. I think I might try the second one because it's faster, and try making the fish stick things she links to as well.

dont be wiener babies! tempeh is covered in gross mold and miso is fermented...dooo it

yeah, you're right. I just don't make those products at home. I'm just not confident in my refrigeration system and the airtightness of my containers. two months is a really long time to keep open tofu even if it's covered in miso. I'd probably buy it from elsewhere. I just finished my food service management/servsafe class, so I'm particularly aware of food safety issues right now.

p.s. sorry for being a party pooper!

There's a cheese shop here that apparently sells the Rau Om stuff. I'm excited to try it!

Rau Om is the kind I tried. I paid $3.50 for a tiny 1 inch block of it. They sell slightly larger portions of it at Rainbow and other places in the bay area for like $7. I guess since they age it for 2 months the price might be justified, but yikes. Too pricey for me to buy regularly.

I probably wouldn't be able to tell the difference between good mold and bad mold, which is why I'm scared to try it on my own.

I'm not very intimidated by mold or fermenting. I've just started making wine, I make sour dough bread, my spouse brews beer, and my parents make kimchee. I am so making tofu misozuke!

Hi guys, I'm the person who posted the recipe. I totally get the concern about mold but I do make kombucha and sauerkraut and have never had any problems, and they are not refrigerated. That said, I noticed absolutely no mold during the making of this. I would guess that the price for everything to make two pounds was about $7... miso being the most expensive ingredient. The blocks looked exactly same every week when I opened the Tupperware to change the paper towels, which get very wet from the chemical process. One person suggested adding nutritional yeast as a flavoring and I bet that would be great. Since it does take a long time to make, I do understand why they have to charge so much. Oh, last thing, if you ever used to eat cheese, of course it too is made from mold... happy culturing! Feel free to leave comments and questions on the post itself.

I'd try it for sure. I ate millions of different veggies etc... cured in miso in Japan. All delicious. Still alive.

I am not scared of foods cultured by other people who know what they're doing! I'm just nervous about doing it myself.

I do maintain a sourdough starter without issue, so maybe this isn't such a big leap. I do want to try it...

I've had Rau Om and it's intense!

is that good or bad?

I got the kombu Rau Om at my local farmer's market today. I decided that I've had $8 worth of samples so went for it. One tiny bite is enough for the week, so I'll have it for months It's so crazy good, but has me seriously craving wine and crackers on a school night. Extra stinky moldy tofu bonus: it comes with it's own perfectly precious wooden perch.

I could eat most of that block in one sitting! Easily.

Maygles and I devoured our Rau Om block in one sitting. It was great and I've now got one homemade tea flavored block and one red pepper version sitting in the fridge fermenting. Can't wait for two months from now!

I've got a plain and a nori fermenting in the fridge as of yesterday! I would have made more, but I ran out of miso. Tomorrow I will pick up more miso and make hot pepper, rooibos tea, and ....smoke!!!!! I can't waaaaaaiiiiiiiiit!!!!! This is way more agonizing than making wine, beer, kimcheee, or sauerkraut. I can pick up any of those items at the store to hold me over while I wait for my home made batch to finish. I do not understand why everyone on the ppk is not making tofu misozuke right now. I'm also trying to think of what other flavors might be good. Onion? Garlic? Mushroom? Ginger? Olive? Green Tea? I realize I should probably taste a finished batch before I plan out too many wild flavors.

I'm excited to see so many people thinking about making this. If you are adding flavors, I would use dried spices like onion powder, garlic powder, or seeds like caraway seeds vs. actual onion or garlic. I'm not sure if you would get mold if you added "wet" elements into the mix. Would love for you to comment on my post when yours is done. People are asking for additional info as to how it tastes. Thanks!

http://reciperenovator.com/special-diet ... -misozuke/

Ooh, I ate this in Japan and it was good! It did have a cheesey taste but more miso-ey, like Ashley said.
I actually thought it took longer than 2 months to make but I think I'm getting confused with some kind of miso pickle that takes over a year!
Mmmm, miso. Miso makes everything better.

I cannot wait to try this.

I made four different kinds yesterday, can't wait to try them! I went for plain miso, chili, rooibos and kelp. I wasn't really sure if the kelp should be on the inside or outside of the miso. It's quite thick so i wonder if the miso really get in contact with the tofu now that i put it on the outside of the kelp. I guess I just have to see if it works.

Linn, the miso marinade goes on the OUTSIDE of the kelp. You did it right. I know it seems like it won't penetrate but it does. Although, I used nori which was pretty thin. But it's a chemical reaction that's occurring (which is a total mystery to me). The nori version I made is the one that tasted the most like blue cheese. Mmmm.