Tofu misozuke ｜ Our Regional Cuisines

1. [Kazura tofu: Step 1]
Soak the soybeans in three times as much water. (10 to 14 hours in summer, 20 to 24 hours in winter) Drain the water and grind the soybeans in a bean grinder while adding water until the volume is 10 times that of the soybeans.

2. [Kazura tofu: Step 2]
Transfer 1 to a large pot, heat, add the foaming agent, bring to a boil, and simmer for 5 to 6 minutes.

3. [Kazura tofu: Step 3]
Put two strainer bags on top of each other in a pail and strain the soybeans to make soy milk.

4. [Kazura tofu: Step 4]
Add the bittern in two portions to 3. Mix in a large circular motion with a rice paddle, cover, and wait for 5 minutes.

5. [Kazura tofu: Step 5]
Spread out a cloth in a box, put 4 in it, put a weight on top of it, and let it drain for about 20 minutes. Once drained, remove from the box and cut into pieces.

6. [Kazura tofu misozuke: Step 1]
Cut one block of kazura tofu (600g) into four pieces. (150g each) Sprinkle sugar all over and wrap with gauze.

7. [Kazura tofu misozuke: Step 2]
Fill a container with homemade miso, add the “Kazura tofu misozuke: Step 1” so that it is entirely covered in the miso, and pickle in the refrigerator for about 40 days.

8. [Kazura tofu misozuke: Step 3]
Take out the miso-pickled tofu from “Kazura tofu misozuke: Step 2,” carefully remove the gauze so as not to break the tofu misozuke, and then cut it into thin pieces and eat without washing. The aroma of creamy Japanese-style cheese will fill your mouth.