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…
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?
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.
If you’re curious about how our Tofu Misozuke tastes you can head down to the Peoples Food Co-op on Wednesday, that’s when this batch will be done curing. You’ll find it there, along with our Goma Dofu, in the grab-n-go case.