Tofu Misozuke – something new to try!
Rau Om’s Amazing, Cheese-Like Tofu Misozuke | What the Fork | East Bay Food and Restaurant News.
Rau Om site – including their 2011 version of the recipe.
And the Rau Om recipe with lots of comments on the Recipe Renovator site.
And the Post Punk Kitchen Forum thread on the Rau Om recipe.
From the Wikipedia article on Miso: “Soy miso is used to make a type of pickle called “misozuke”.[6] These pickles are typically made from cucumber, daikon, hakusai (Chinese cabbage), or eggplant, and are sweeter and less salty than the standard Japanese salt pickle.”.
From the Wikipedia article on the city of China in the Kagoshima prefecture of Japan: “Popular local dishes include the traditional tofu-misozuke, prepared by drying tofu in the sun and then adding miso. A more recent innovation adds kimchi to the dish.[2]“.