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Authentic Japanese MISOZUKE TOFU: Easy Appetizer For Japanese Sake

misozuke tofu, marinated tofu in miso paste, Japanese food, recipe Food & Recipes

“Misozuke” is marinating vegetables/ other ingredients in miso paste. Since miso paste contains enough sodium and flavor to the food, this method has been around to store food for ancient years. Just marinate seasonal vegetables such as cucumber, carrots, turnips, and Daikon radish in the same amount of miso paste (red/ yellow) and sugar. Adding yogurt instead of sugar can reduce sugar levels. -What’s TSUKEMONO|Japanmcconnell.com

MISOZUKE-marinating food in miso paste is the traditional method to preserve food in Japan.  

MISOZUKE TOFU is especially popular in Kumamoto prefecture, and it’s actually fermented food that has a unique strong flavor often described it tastes like creamy cheese.

Although MISOZUKE TOFU is known for fermented food, I want you to be careful how long you’ll marinate Tofu.

There are many MISOZUKE TOFU recipes that marinate Tofu for weeks and longer!

Personally, I don’t marinate tofu for 3 days or longer since tofu is supposed to last for 2 days after opening the package, and consume homemade MISOZUKE TOFU within 1 week after marinating.

Especially, you’ll need to be careful to marinate tofu with low-sodium miso paste.

Store-bought MISOZUKE TOFU is produced under a certain safety process, besides, special tofu is used for MISODUKE TOFU.

Thus, my MISOZUKE TOFU recipe is not for making the fermented Tofu.

Japanese Delicacy: Tofu No Misozuke

Tofu no misozuke (refers misozuke tofu in Japanese) is a preserved food that is made by wrapping drained tofu in cheesecloth and marinating it in miso or moromi miso for about a week to half a year. It is a local delicacy, in the southeastern part of Kumamoto prefecture.

It has about 800 years of history, extra firm tofu (used with more soybeans), and specialty miso are used.

It has been known as “oak tree tofu” since the tofu is extremely firm to make Tofu no misozuke.

It is still made by local households and sold as a gift.

By the way, it is not marinated tofu in Miso paste, there is the local delicacy made of fermented tofu marinated in koji and Awamori shochu in Okinawa prefecture called “TOFU-YO”.

It has a flavor like a combination of sake and cheese, and the fermented one has almost no taste of tofu.
It goes very well with Awamori as well as with beer and shochu.

It is also known as a superfood rich in nutritional value and protein.

Removing Water From Tofu Is Important For MISOZUKE TOFU

To prevent tofu from going bad in MISODOKO, remove water from tofu thoughtfully.

  1. Wrap the tofu with 2 sheets of paper towel and place it with the overlapping part facing down on a microwave-safe plate.
  2. Microwave it for about 1 minute (1500W) {3 minutes for 600W}.
  3. Change paper towels and press the tofu with plates (or cutting board/ a bowl filled with water) for 5-10 minutes.

With these ways, be sure to remove excess water from tofu before marinating.

How Do You Know Rotten Tofu

Even if MIZOZUKE TOFU is refrigerated, it’s possible to go rotten.

Misozuke tofu turns blackish, smells bad, or becomes slimy when it gets rotten. Stop eating as soon as you feel a sour taste when eating by mistake.

misozuke tofu, marinated tofu in miso paste, Japanese food, recipe

Authentic Japanese MISOZUKE TOFU: Easy Appetizer For Japanese Sake

Rico McConnellRico McConnell
Tofu misozuke is a traditional Japanese delicacy that requires a fermentaion period in miso paste for 1 week to years. To enjoy misozuke tofu safely at home, let's make the soft, creamy, cream cheese-like with the hint of fermented soy (miso) flavored tofu. For the salad, rice, toast, and dipping & crackers. The important key is to remove water from tofu thoughtfully. Otherwise, it may cause the tofu to rotten. Marinate the tofu for up to 3 days, and consume it within a week.
Course Appetizer
Cuisine Japanese

Ingredients  

  • 1 block firm/ extra firm tofu (16oz)
  • 2 tbsp your choice of miso paste (red/ yellow/ white)
  • 1 tbsp Japanese sake/ white wine/ sherry *or mirin
  • 1 tbsp sugar

Instructions 

  • Press the tofu. Wrap the tofu with 2 sheets of paper towel and place it with the overlapping part facing down on a microwave-safe plate.
    Microwave it for about 1 minute (1500W) {3 minutes for 600W}.
    Change paper towels and press the tofu with plates (or cutting board/ a bowl filled with water) for 5-10 minutes.
    Dump the water.
  • Boil the alcohol down. In a small cup, add 1 tbsp (or more if desired) of Japanese sake/ white wine/ sherry and microwave it for 1 minute. (1500W) Make sure it gets boiled.
    Boil a certain amount of Japanese sake/ white wine/ sherry to boil alcohol down. Store it in a fridge and use it for cooking within a week.
    *How To Boil Alcohol Down In Cooking
    How To Burn Off Alcohol In Japanese Cooking
  • Mix the miso, sugar, and sake well.
    *Or make MISODOKO in this post.
    how to make misozuke, Japanese pickles, miso paste, recipe, tsukemono
  • Line a kitchen paper towel on a plate, and place the tofu.
  • Apply the miso mixture tofu. All sides need fully to be coated in the miso mixture. 
  • Wrap the coated tofu with the miso mixture with a paper towel, and then wrap it with a plastic wrap.
  • Refrigerate it for 1-3 days. I recommend marinating the tofu for up to 1 week for safety reasons when making MISOZUKE TOFU at home.
  • Scrape all miso mixture before serving. Slice it up, and enjoy.
    Drizzle extra virgin olive oil and black pepper if desired.
    Consume the MISOZUKE TOFU within a week after mainating.

Notes

©Japanmcconnell/Rico McConnell- Content and photographs are copyright protected. Sharing this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.
Keyword Broccoli, Easy, Healthy, Holiday, Izakaya, Miso, Nibbles, Tofu, Traditional, Vegan, Vegetarian
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