Fermented Bean Curd
東洋のブルーチーズ！？発酵した豆腐が生み出す驚異的なコクと旨味
Description
Tofu fermented with salt, wine, and koji. Features a rich depth like sea urchin or premium cheese, with saltiness and a unique fermented aroma; perfect for adding depth to dishes.
Classification: For Adults,Fermented Condiment,Oriental Cheese
Shops selling Fermented Bean Curd
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On this site you can check dictionary details and, later, places to buy or eat related items.
The How to use section below is a general reference, not instructions from the listed shops.
How to use
Ingredients
- Tofu(Soy)
- Rice koji
- Bean koji
- Salt
- Wine
- (sometimes Red yeast koji)
Instructions
- [Usage Secret]
- [Congee Companion] Crumble a 1cm cube over breakfast plain (or sweet potato) congee. One piece lasts a whole bowl of congee.
- [Water Spinach Stir-fry] When frying water spinach, crush and add 1-
- cubes of Doufu Ru with garlic. This alone elevates it to high-end restaurant taste.
- [Marinade] Marinating meat (pork) in Doufu Ru, sugar, and wine before frying creates a deep, rich fried pork like Hongzao Rou.
Learn more Substitutes, pairings, tips
Key spices
Rich fermented soy aroma and cheese-like flavor
Substitutes at Japanese supermarkets
Blue cheese or Shiokara (as fermented food sub)
Pairing
Plain Congee, Water spinach stir-fry, Mutton hot pot sauce
Trivia
[For Adults] Exists in 'Red' (Hong Doufu Ru) and 'White' (Bai Doufu Ru). Red uses red yeast rice and is sweeter; white is characterized by a sharp saltiness. A demonic seasoning you can't live without once accustomed.
Eating tips & etiquette
[Unique Eating] In Taiwanese mutton shops, a sauce mixing this fermented tofu and chili sauce is always served. Drenching the mutton in it is the right way!
Allergen
Soy