味噌漬
Misozuke
Miso-Pickled Tofu
English Interpretation
Drain tofu well and bury it in miso to pickle. After five to seven days, remove, wipe off the miso, slice thinly, and eat. It has a cheese-like flavor.
原文 · Original (1782)
豆腐を能く水切りし、味噌の中に埋めて漬くるべし。五日か七日ほど漬けたらば取り出し、味噌を拭ひて薄く切りて食すべし。酪の如き味はひあり。
Transliteration
Tōfu wo yoku mizukiri shi, miso no naka ni umete tsukuru beshi. Itsuka ka nanuka hodo tsuketaraba toridashi, miso wo nuguite usuku kirite shokusu beshi. Raku no gotoki ajiwai ari.
Notes & Annotations
Misozuke (味噌漬) is an ancient preservation technique. Long-aged miso-pickled tofu develops a flavor and texture remarkably similar to aged cheese — a comparison frequently made by modern food writers.
English Recipe
Ingredients
-
firm tofu 豆腐 1 block (350 g)一丁 Pressed very thoroughly
-
miso 味噌 about 500 gEnough to fully embed the tofu
Method
Serves 4–6 (small portions — this is intensely flavoured)
1. Press firm tofu under heavy weight for at least 1 hour — the drier the better.
2. Wrap the tofu in cheesecloth.
3. Spread a thick layer (2 cm) of miso in a container. Place the wrapped tofu on top. Cover completely with more miso.
4. Seal and refrigerate for 5–7 days.
5. Remove, unwrap, and wipe off the miso. The tofu will be dense, firm, and deeply flavoured.
6. Slice thin and serve as-is — it's rich enough to eat in small amounts.
The original says it tastes like 'raku' (酪) — fermented dairy, i.e. cheese. Miso-pickled tofu is one of the preparations most frequently compared to aged cheese by modern writers. Time and enzymes do the work.
1. Press firm tofu under heavy weight for at least 1 hour — the drier the better.
2. Wrap the tofu in cheesecloth.
3. Spread a thick layer (2 cm) of miso in a container. Place the wrapped tofu on top. Cover completely with more miso.
4. Seal and refrigerate for 5–7 days.
5. Remove, unwrap, and wipe off the miso. The tofu will be dense, firm, and deeply flavoured.
6. Slice thin and serve as-is — it's rich enough to eat in small amounts.
The original says it tastes like 'raku' (酪) — fermented dairy, i.e. cheese. Miso-pickled tofu is one of the preparations most frequently compared to aged cheese by modern writers. Time and enzymes do the work.