Fermented Tofu (Fu Ru)
中国のチーズ！？お粥を無限にする「魔法の発酵豆腐」
Description
Tofu fermented/aged long-term in crocks with salt, alcohol, koji, and spices. Texture is soft like cream cheese; features intense amino acid umami and fermented aroma. Called 'Oriental Cheese', essential for congee and stir-fry seasoning.
Classification: Everyone, Ingredient, Condiment, Fu Ru, Fermented Food, Congee Companion, Oriental Cheese, Secret Ingredient
Shops selling Fermented Tofu (Fu Ru)
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The How to use section below is a general reference, not instructions from the listed shops.
How to use
Ingredients
- Tofu
- Salt
- Baijiu
- Koji
- Various spices
Instructions
- [Typical Uses]
- [Congee Side]: Put one cube on a plate, scrape bit by bit with chopsticks to eat with plain congee.
- [Fu Ru Fried Greens]: Dissolve Fu Ru in oil when frying water spinach or lettuce to add exquisite depth and saltiness.
- Braised spareribs.
Learn more Substitutes, pairings, tips
Key spices
Intense amino acid umami akin to aged cheese or Shiokara、with unique alcoholic fermented odor
Substitutes at Japanese supermarkets
(Irreplaceable. Push comes to shove, salty blue cheese)
Pairing
Plain Congee / Mantou / Mutton Shabu-shabu (mix into sauce)
Trivia
Written as 'Rotten Milk', but it's a highly nutritious, digestible health food. The root of Okinawan 'Tofuyo'.
Eating tips & etiquette
Red 'Hong Fu Ru' uses red yeast rice for color, used in meat braises for color/depth. 'White Fu Ru' is lighter, suited for veggie stir-fries.
Allergen
Soybeans