Les petites tartines

Tartine au misozuke tofu et au daikon kaiware (radish sprouts).
A tartine is just a slice of bread with something on it. Simple.

Graham flour and sesame bread. It’s a thick bread, a bit rustic. Perfect for that “cheese” tofu. The radish touch is interesting and crunchy. Miam !

read about misozuke tofu (fermented tofu)


Tartine grillee au poireau “Kujo negi”, cheddar et poivre noir. Leek, cheddar, black pepper.

The bread is pistolet milk roll that were starting to become stale. (Post about pistolets )

They were still very fluffy inside, and great after toasting. Perfect hot sand, fresh and creamy.

Not a cheese, bien fait

A great tartine ! Is it cheese ? No, no. I have never found the cheese made in Japan great, it’s abominable, bad, neutral like a block of plastic, not too bad, but they don’t have the talent. This is something else :

misozuke tofu (tofu marinated in miso).

And this one is GREAT !!!!!

I didn’t make it. It’s a present, from the North of Japan.
The package indicates the tofu was marinated 6 months in miso. If you don’t know miso read this.

I want to make mine… but 6 months !!!

It’s wrapped in a paper-cloth, that was a *cheese* cloth traditionally.

This is a photo of fresh tofu. So you can appreciate the change of texture :

That’s how it became, really cream, melty. Unlike Chinese stinky tofu, it doesn’t stink, the smell is very light.
How to describe the taste ? It’s salty. It’s strong. It’s complex. It’s deep. It’s de-li-cious !

French style, with bread and red wine :