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)

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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 :