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Miso-Marinated Tofu and Anpogaki Canapés

A "connoisseur's pairing" where the umami of fermentation meets the mellow sweetness and aged character of sake.

Miso-Marinated Tofu and Anpogaki Canapés

[Ingredients (for 2 people)]

  • Miso-Marinated Tofu: 60g

  • Anpogaki (semi-dried persimmon, Fukushima-grown recommended): 20g

  • Cream Cheese: 20g

  • Walnuts (unsalted, roasted): 4

  • Crackers: 4

Miso-Marinated Tofu
[Ingredients (easy-to-make quantity)]

  • Firm Tofu: 150g

  • [A] Country-style Miso: 2 tbsp

  • [A] Hon-Mirin: 2 tsp

  • [A] Sugar: 1/2 tsp

[Instructions (Time required: approx. 10 minutes)]
*Excludes time for making the miso-marinated tofu

  1. ①Wrap the firm tofu in paper towels and leave it overnight to drain.
  2. ②Mix ingredients [A], coat all sides of the tofu from step ①, wrap in plastic wrap, and let it rest in the refrigerator for 1-2 days.
  3. ③Slice the miso-marinated tofu into 3mm thick pieces. Cut the anpogaki into pieces about the same size as the walnuts.
  4. ④Place a few slices of miso-marinated tofu on the crackers, add cream cheese, and top with the walnuts (unsalted, roasted) and anpogaki.
POINT
Drain the firm tofu

Drain the firm tofu

If you wrap the firm tofu in paper towels and leave it in the refrigerator overnight, it will release excess water, allowing the miso flavor to penetrate better. And don't forget to coat all sides evenly with the miso!

Sake that goes well with this dish...

  • http://TENMEI%20SHOGYOKU%20mellowness%20reborn%20Ice%20temperature%203%20year%20aged

    [Brand] TENMEI SHOGYOKU mellowness reborn Ice temperature 3 year aged

    [Brewery] Akebono Shuzo

    Official Site
  • http://Chokijukuseisyu%20Ruten%20Honjozo

    [Brand] Chokijukuseisyu Ruten Honjozo

    [Brewery] Suehiro Sake Co.,Ltd.

    Official Site
  • http://Jummai%20Kouji%20Choki%20Jukuseishu

    [Brand] Jummai Kouji Choki Jukuseishu

    [Brewery] Homare Sake Brewery

    Official Site

The "Miso-Marinated Tofu and Anpogaki Canapé" is a perfect match for rich sake, such as aged sake with a nutty and caramel-like aroma, or sweet and luscious Kijoshu, which has roots in the Heian period. The firm tofu, marinated in Fukushima-grown country-style miso, has a profound flavor unique to fermented foods. The anpogaki, originating from Date City in Fukushima, is characterized by its translucent orange flesh and a melt-in-your-mouth, concentrated sweetness. Served on a cracker with fragrant roasted walnuts and subtly sweet cream cheese, all the aromas and flavors meld together with the rich sake. This pairing is highly recommended for unwinding.

  • http://Akiko%20Tomoda

    Supervisor／Akiko Tomoda

  • http://Mao%20Nishioka

    Recipe & Cooking／Mao Nishioka

Text / Kyoko Kato Photo (Food) / Taku Fukuoka