On the shelf, & the price is right.

We went in to the People’s Food Co-Op to see if our new products were up on the shelves after we delivered a couple cases yesterday. There they were, right at eye level, in the grab-n-go case. Very exciting. We’re trying to schedule ourselves for next Wednesday to demo them out to anybody that’s curious…

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Tofu Misozuke is a spreadable miso-cured tofu that goes on just about anything (Jason loves it mixed into rice). We’ve used it to make Vietnamese sandwiches with great success & it’s great as a chip dip. Think of it as vegan cream cheese or pate, but much lighter.

Goma Dofu is a savory sesame cake, formed like tofu, but with no soy, we use kuzu starch instead. It’s meant to be eaten with a drizzle of soy sauce (mandatory) & a little ginger &/or wasabi (more optional).

Looks like they’re retailing for $4.50 & $2.39 respectively so go check them out! Maybe see you Wednesday?

Finally! Photos from our (somewhat) recent shojin kaiseki dinner!

Originally conceived in the 13th century by vegetarian Chinese Zen Buddhist monks, Shojin cuisine was soon after popularized in Japan. This style of cooking, though missing meat or fish, is widely thought to be the provenance of all modern Japanese cuisine. Kaiseki is a form of serving a Japanese meal similar to French Haute Cuisine, consisting of at least six courses.

Shojin Kaiseki is a vegan, multi-course meal that incorporates fresh, seasonal ingredients simply seasoned to bring out their full flavors. Shojin style meals dictate that as much as possible of any given ingredient is used, minimizing, or completely doing away with waste. The prepared dishes are laid out to enhance the visual beauty of each individual component. These are some photos from a dinner we recently composed.

matsu grilling
Prep Work: Stove grilling matsutake mushrooms.
table setting
Let’s begin.
Appetizer: Endive & daikon with tofu misozuke (miso cured tofu), & homemade sesame-rice crackers.
second course
Second Course: Spicy sautéed fall root vegetables, Tofu salad with persimmon & watercress, Grilled tofu topped with sweet miso & roasted hazelnuts, Fried eggplant with tofu misozuke (wrapped in ginger leaf).
cold plate
Cold Plate: Goma dofu (sesame “tofu”) accompanied by young ginger & tamari.
A chunky stew served in tiny pumpkins.
Warm Plate: A chunky stew served in tiny pumpkins.
warm plate
Hiryozu (fried tofu dumplings), with enoki, shimeji & grilled matsutake mushrooms in a kombu broth.
We foraged for these chanterelles & lobster mushrooms to make tempura.
We foraged for these chanterelles & lobster mushrooms to make tempura.
Tempura celery greens, chanterelles & lobster mushrooms. Carrot top & burdock kakiage.
Tempura Plate: Celery greens, chanterelles & lobster mushrooms. Carrot top & burdock kakiage. Served with a side of plum & green tea-infused sea salts.
Fumiko getting the Rice Dish ready.
Fumiko getting the Rice Dish ready.
Inari, sushi rolls with home made nukazuke, sushi with pickled shiso leaf and umeboshi.
Rice Dish: Inari, sushi rolls with home made nukazuke, sushi with pickled shiso leaf and umeboshi.
Coconut milk based lemon balm “ice cream” with rose hip confit.
Dessert: Coconut milk based lemon balm “ice cream” with rose hip confit.