Tofu Misozuke (Miso-Aged Tofu)
Quick answer
- Active time
- 30 min
- Waiting
- See the steps
- Level
- Medium
- Servings
- 4 servings
- Ingredients
- 4
About this dish
Pressed tofu coated in sugar, wrapped in gauze and buried completely in miso loses moisture over about 40 days in the refrigerator, ending dense and almost cheese-like.
Read more
Local accounts in Kumamoto tie the dish to Heike fugitives roughly 800 years ago, and older versions could sit in miso for about half a year. The salty-sweet flavor is strong enough that it is sliced thin and served in small amounts with rice or drinks.
Ingredients
Instructions
- 1
Cut the tofu into four 150 g bars.
If using ordinary cotton tofu, wrap it in a clean cloth, press under refrigeration for at least 6 hours, and blot the surface thoroughly dry.
- 2
Coat all four tofu bars evenly with the 240 g sugar.
Wrap each bar snugly in food-safe gauze, keeping the ends orderly so the cloth can be removed cleanly after aging.
- 3
Spread miso in the bottom of a sanitized, completely dry container and arrange the wrapped tofu without pieces touching.
Fill every gap and cover the tops with the remaining miso, seal, and age in the refrigerator for about 40 days.
- 4
Lift out the tofu with clean, dry tongs and gently remove only the gauze.
Do not rinse it. Brush away excess miso, slice 3 to 5 mm thick, and serve a small amount on each of four plates.
References checked
These references were consulted when this page was prepared or corrected. A source check does not mean the recipe was independently kitchen-tested.
- 일본 농림수산성 うちの郷土料理
「くまもとふるさと食の名人」（熊本県地産地消サイト） · Checked: 2026-08-11