Near the city of Kanazawa in the remote Ishikawa Peninsula, our aged moromi tofu is created by combing two specialist, artisanal products. Our producer, a soy sauce maker, uses his friend’s traditionally made tofu to create this incredibly unique product.
He uses moromi miso, the top layer residue of the soy sauce ferment, as a marinade for the tofu. It is then pressed and fermented over 3 months.
During fermentation, the flavours evolve and the proteins are significantly broken down, giving the tofu a creamy texture - similar to dulce de leche.