Rich & Creamy
Vegan Tofu Cream Cheese
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Description
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Details
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How To Use
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Tradition To Table
Highlights
- Japanese version of "cream cheese"
- Savory, rich and creamy tofu
- Full of umami
- One year traditional fermentation process
This savory, rich tofu is considered a Japanese version of "cream cheese". Firm tofu is gently wrapped in konbu (kelp) and soy sauce, then placed in a miso barrel and covered in barley miso before being left to marinade and age for six months. It is then carefully removed and fermented for another six months in new barley miso. The one year process results in a deeply, rich umami flavor.
Size: 80g
Storage: Refrigerate after opening.
Ingredients: Tofu (domestic), konbu (kelp), pickled ingredients (miso), coagulant (includes soybeans)
DISCLAIMER:
Storage: Refrigerate after opening.
Ingredients: Tofu (domestic), konbu (kelp), pickled ingredients (miso), coagulant (includes soybeans)
DISCLAIMER:
We provide ingredients and common allergens based on the packaging as a reference only. Please consume with caution based on your own individual health concerns as we cannot guarantee the presence or lack of certain ingredients, allergens and/or animal products.
Suggested Uses: Enjoy as is (pairs well with sake or wine!), on freshly cooked rice or as a filling for onigiri (rice balls).
Substitutions: Use as you would cream cheese by spreading it on crackers or a baguette, or as a dipping sauce for vegetable sticks. Mix with mayonnaise to make a salad dressing.
Substitutions: Use as you would cream cheese by spreading it on crackers or a baguette, or as a dipping sauce for vegetable sticks. Mix with mayonnaise to make a salad dressing.
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