Get SF Weekly Newsletters

Monday, December 26, 2011

Vegan Foie Gras: Rau Om's Tofu Misozuke Matches Tastiness With Principles

Posted By on Mon, Dec 26, 2011 at 9:00 AM

click to enlarge dsc_0011_1_.jpg

It smells like a Japanese restaurant, looks like a loaf of foie, and delivers a taste reminiscent of foie lathered in mayonnaise. Rau Om's Tofu Misozuke, made in Belmont, is about as close to foie gras as a vegan can ever taste without violating principle.

Tofu Misozuke uses Miso-Cured Tofu, made locally with non-GMO ingredients and cured in fermented soybean paste (miso) for a minimum of two months. The resulting block is similar in consistency to a thick chevre and eminently spreadable. Bread makes a fine companion.

The initial taste is quite similar to the dense, almost unctuous, richness of foie, but then the miso umami character quickly blossoms and the two combine in a distinctly mayonnaise-like flavor, rich with umami and tinted with a sharpness from the fermentation.

Rau Om recommends you enjoy the Japanese delicacy as you would a strong cheese: with dried fruits or preserves, paired with wine or sake, on bread or crackers, or on its own.
To us the dense and pronounced flavors need a foil, and fresh French bread seems the most promising.

If you're a vegetarian or vegan in search of a hint of how the other side lives, this is worth a try.  It's available online, and at the Sunnyvale Farmers' Market (Saturdays, 9 a.m. to 1 p.m.) and the California Ave Farmers' Market in Palo Alto (Sundays, 9 a.m. to 1 p.m.), and retails for $7 a piece with a nice bamboo stand.

Contact Ben Narisin at Follow us on Twitter: @sfoodie, and like us on Facebook.
  • Pin It

Tags: , ,

About The Author

Ben Narasin


Subscribe to this thread:

Add a comment

Popular Stories

  1. Most Popular Stories
  2. Stories You Missed

Like us on Facebook