This nemurase (lit. “slept”) tofu is a slow food unique to the village of Shiiba, located deep in the forests of the central mountains of Kyushu in northwestern Miyazaki Prefecture. Shiiba, with a population of only 3,130, is one of the three most remote villages in Japan with a natural beauty that is reminiscent of the original Japanese landscape. The people practice “kateri” in which people help each other with farm work, creating a bond that is the foundation for protecting fields, forests and culture.
The traditional tofu is fermented using the power of nature and represents the centuries old mountain food culture of the region. Firm tofu is gently wrapped in konbu and soy sauce without being heated or seasoned. It is 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 savory, rich tofu that is considered a Japanese version of "cream cheese".
Suggested uses: Enjoy as is (pairs well with sake or wine!), on freshly cooked rice or as a filling for onigiri (rice balls). 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.
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.