Misozuke – fermented tofu “cheese”


  • We’ll need sugar, sake, yellow miso, and firm tofu.
  • Wrap a tofu block in 2-3 layers of paper towels & set a dish on top of the tofu block and let it dry out for 1-2 hours.
  • For each half block of tofu, prepare a marinade spread of 1/2 cup of miso, 1 tablespoon each of sake and sugar. Mix well.
  • Wrap tofu in cheesecloth and smear marinade on all sides. How much of the marinade should be used is up to you and your salt preference.
  • Line a storage container with 2-3 layers of paper towels, place tofu block on top, cover and refrigerate.
  • Change paper towels every month (SEE UPDATE BELOW) – the paper towels will become really wet, yet the tofu will not be any dryer because enzymes in the miso are breaking down the soy proteins and generating water. Chemistry!

Here’s a link to the actual website – http://www.rauom.com/2011/05/24/tofu-misozuke-recipe/

GMOs and you

Some days I can’t tell if I’m just paranoid or if other folks just aren’t concerned enough. Studies constantly pop up stating new facts and figures about the damaged caused by manipulating the DNA of plants and animals, but it seems that most people don’t seem to care. Even the idea of eating organic foods is lost on most except for the people who like to try to make themselves feel better about eating animals. I won’t lie and say that I eat even close to 100% organic and GMO free, but I’m working on it. I’ve known for many years about a lot of the horrible chemicals used in large scale farming, but, like a lot of people, get put off by the price or selection. And then there’s the issue of getting tomatoes in New York in Winter. They are trucked in from thousands of miles away, picked before their prime and are sometimes grown under horrible environmental and labor conditions. Labor in agriculture is something I’ll have to tackle another time. Anyway, a book that really opened my eyes about what I was eating was Twinkie, Deconstructed. http://www.twinkiedeconstructed.com Here’s the intro paragraph on the website: “Like most Americans, Steve Ettlinger eats processed foods. And, like most consumers, he often reads the ingredients label—without a clue as to what most of it means. So, when his young daughter asked, “Daddy, what’s polysorbate 60?” while eating ice cream bars at the beach on a hot summer day, he was at a loss—and determined to find out.

In this fascinating exploration into the curious world of packaged foods, Twinkie, Deconstructed takes us from phosphate mines in Idaho to corn fields in Iowa, from gypsum mines in Oklahoma to oil fields in China, to demystify some of America’s most common processed food ingredients—where they come from, how they are made, how they are used—and why. Beginning at the source (hint: they’re often more closely linked to rocks and petroleum than any of the four food groups), Ettlinger reveals how each Twinkie ingredient goes through the process of being crushed, baked, fermented, refined, and/or reacted into a totally unrecognizable goo or powder with a strange name—all for the sake of creating a simple snack cake.” I was amazed at the process behind the scenes of all these little ingredients that the FDA and USDA seem to think should be considered food. The chapter on vanillin (or artificial vanilla) was the first one I read and I couldn’t put the book down after that. Some other good sources of information are the films “The Future of Food” and “Food, Inc.” It seems that right now Monsanto is one of the largest threats to humanity because of what they are doing to the food supply and the fact that their dirty science has already infiltrated without most people knowing. I’m not saying that it’s going to kill us all, but should have the right to know what is going on with the food that is supposed to keep us alive. Since this science is still fairly new in the grand scheme of things, I really don’t see how they can feel so comfortable telling the public that everything is going to be okay. Like I said, more and more tests are proving otherwise. Besides that, there’s the whole problem with their terminator seed technology which are seeds that produce food that in turn does not produce more seeds so that farmers have to return to Monsanto in order to buy more seeds instead of saving seeds from the last harvest the way people have been doing it for thousands of years. If that’s not enough, GMO plants easily cross pollinate with non-GMO plants which ruin(and has caused lawsuits where Monsanto sued farmers for stealing patents AND WON!!!) them. And patenting seeds? Really?! This is really something that I shouldn’t have started at 5:30 in the morning before work, but I woke up with it on my mind. Now there’s no time for yoga. Bummer. Anyway, I’ll leave you with two more links: http://www.mindfully.org/Industry/Reign-Of-Chemistry-5jan53.htm


Have a great day folks!