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Soy and legumes from Japan — Kumamoto
Very firm tofu is pressed hard to drive out water, then buried in salty miso, with layers of sugar in the Kumamoto version, for about half a year. Enzymes from the miso's koji slowly soften the tofu until it is creamy and tastes like cheese or sea urchin. It is sliced thin and eaten with rice or with drinks.
A short entry: the sources we found record only what is said here about Tofu misozuke itself.
| Very firm tofu | Kazura tofu, pressed under a stone, or kashinoki tofu made with four times the usual soybeans[MAFF-tofumiso] |
| Miso with a high salt content | [MAFF-tofumiso] |
| Sugar | Spread over the tofu in alternating layers with the miso[MAFF-tofumiso] |
| Starter | the koji enzymes already in the miso |
Total time across the recorded steps: 6 months
What changes: Firm tofu is pressed under a stone until most of its water is gone
The soy milk is set with bittern (nigari). Output: very firm tofu.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Very firm tofu is pressed hard to drive out water, then buried in salty miso, with layers of sugar in the Kumamoto version, for about half a year. Enzymes from the miso's koji slowly soften the tofu until it is creamy and tastes like cheese or sea urchin. It is sliced thin and eaten with rice or with drinks. Made in 3 steps over 6 months. The longest step, leave it to ripen, takes 6 months (MAFF). Koji enzymes from the miso does most of the fermenting.
| Main step | 6 monthsReported[MAFF-tofumiso] | Leave it to ripen |
|---|
Unlike furu, the tofu grows no mould of its own. It borrows enzymes from the koji in the miso around it, and is kept at room temperature for months, so only very firm tofu is used.
Every number is labelled with how it is known. How this atlas is made
Local lore links it to Heike soldiers who hid in the Higo mountains about 800 years ago. In mountain districts such as Gokanosho and Itsuki, families made their own tofu and wheat miso from swidden crops, and the pickled tofu was a stored protein in places with poor transport and no refrigerators (MAFF).
