Tofu has a bit of an odd role in the West compared to the East. Tofu can literally be introduced into any dish whatsoever here in Japan or even Asia because tofu is a flavor sponge. It accompanies almost any dish you can think of, and even recently, due to its nutritional value, has been used in sweets in order to reduce the amount of sugar and flour normally taken in when these are consumed. Tofu can even be made into ice cream to eliminate the unhealthy factors. The west just has an issue when it comes to tofu where we associate things with the dish we most likely see the ingredient in most of the time. So, since tofu only appears in Japanese and Asian cuisine that is what we relegate it to. Odd how that works, isn’t it?

Miso is a traditional Japanese seasoning that is made by combining fermented soybeans with salt, koji, and sometimes other small ingredients. Miso generally has a salty, umami (savory) flavor that allows it to be paired with meats, such as katsu and ramen, or with other major things such as vegetables and soups. It is also known to sometimes have sweet or earthy flavors. Miso comes in three general varieties, white, red, and awase or mixed. White tends to have the weakest flavor of the three and is what most westerners know as Miso soup. Red, on the other hand, is rich in flavor and is where the earthy and sweet variations come from. Eastern Japan, like Tokyo, tends to favor white miso, while red miso hails from the center of the country around Nagoya. Mixed miso, which generally has s light brown color, is an even balance between the two and is sold more in stores for those who prefer it.

Miso fermented tofu is simple, easy, delicious, goes great in bento, and is all-around fantastic. It is also incredibly diet friendly for those who like to snack, or are trying to make sure that they do not load themselves up on calories. This is a cold dish, so either enjoy it with a hot meal to get the flavor, temperature, and texture compliment or as a snack.

The other main thing one should know about miso is that it has a litany of health benefits. While it is salty, which is what people with high cholesterol should be mindful of, miso is rich in Vitamin B12 and is a probiotic. If you can eat it raw, say with veggie slices, that is the best, but hot or warm miso in something still gives you some benefit so you really have nothing to miss out on.

Simple, healthy, and all you really have to do is prep it and then slice it up, this is so simple. A compliment to any dish, you just gotta expand your horizons and then you will discover a whole new dish you may come to love. Plus, with a myriad of health benefits packed into miso, tofu already being good for your health, and the fact that it tastes good, you have nothing to lose! But enough about this great dish, is there anything that you want us to show you how to cook? Let us know as we are more than happy to help. Well, until next time!