During this Spring Break I took the time to catch up on some of my favorite cooking staples like misozuke tofu. It is fermented tofu with the texture of brie or cream cheese. How I make mine wrapped in nori and cover it with miso paste mixed with sake and riboboost. I let it set in the frig for 2 months to three months resting on paper towels chaining them every week.
This time around I topped my tofu with different spices like fennel, pepper corn, smoke paprika, matcha green tea, sorrel tea. I am looking forward to see how they all turn out.
