Our Food & Our Haunts
The Popups
We've been serving food at Vtopia Cheese Shop & Deli weekly on Mondays for a little while now.
This is the menu:
We've been serving food at Vtopia Cheese Shop & Deli weekly on Mondays for a little while now.
This is the menu:
Farmers' Markets Menu
- Kenchinjiru: Ginger-based, vegan miso stew, truly the epitome of Japanese Comfort Food. We add plenty of seasonal, organic root veggies, squash, wild foraged mushrooms & Ota Family Tofu. A dash of shichimi togarashi chili pepper is added to round out the flavor before serving. Naturally gluten free.
- Onigiri: Home-sprouted organic brown rice, nukazuke pickled organic veggies, umeboshi, or toasted miso. Stuffed with smoked tofu misozuke all wrapped in a sheet of organic nori seaweed. Ready to go, portable nutrition, also gluten free.
- Curried Kabocha Korokke:* Organic Japanese pumpkin (or, during the off-season, Japanese sweet potatoes), curried with turmeric, coriander, cumin & a few other spices, then mixed with caramelized onions & dried cranberries, breaded & deep fried. Served with our very own Tamarind Sauce.
- Giant Tater Tots*: Just like they sound, but jazzed up with seasonal veggies mixed in (think corn, celery-onion, or shiitakes). Served with our house-made Carrot Ketchup during the cold months & Shiso Dressing when in season.
- Japanese-Style Veggie Curry: One of the most popular foods in Japan, every family has their recipe & ours is no different. The base sauce includes spices such as turmeric, cumin & ginger. for substance we add organic onions, carrots, potatoes & mushrooms. to keep our recipe free of gluten, we thicken the initial rue with potato starch instead of wheat flour.
- Handmade Udon Noodles: Organic wheat flour, water & salt are the only ingredients that comprise our noodles. We serve them with a variety of ingredients, sometimes as a salad, sometimes as a noodle soup.
- Grilled Corn: Organic corn, slathered in a zesty lemon & housemade miso sauce. Grilled on an open fire to toasty perfection. Served June-October.
*Our fried goods' breading is provided by Tabor Bread, & we use organic coconut oil to cook them.
The Markets
Sundays
Weekly May-Nov Bi Weekly Dec-April 10-2pm Rieke Elementary - Wilson High Parking lot 1405 SW Vermont St. Portland, OR 97239 |
FARMERS MARKET
Wednesdays
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We post other scheduled events either on our blog, or,
if not there, then certainly on our Google calendar.
We also make & sell Plain or Smoked Tofu Misozuke Spreadable, nutty & lightly salty, our Tofu Misozuke recipe dates back hundreds of years. It’s a suprisingly simple, regional preparation from Kumamoto Prefecture in Southern Japan, for it we pickle tofu in miso for at least two weeks. Tofu Misozuke goes with anything! It makes a great dip, or sandwich spread, or anything that people use cream cheese or pate for. In fact, we think of it as the foie gras of tofu!
Our kitchen is located in the Rockwood community of Gresham, where we use as many organically grown ingredients as possible & make our own pickles & miso from scratch. Get our Tofu Misozuke at People's Food Co-Op, on SE 21st @ Tibbetts.
Our kitchen is located in the Rockwood community of Gresham, where we use as many organically grown ingredients as possible & make our own pickles & miso from scratch. Get our Tofu Misozuke at People's Food Co-Op, on SE 21st @ Tibbetts.