Prefecture: Miyazaki 
Producer: Shiibamura
Ingredients: Tofu (domestic), konbu (kelp), pickled ingredients (miso), coagulant (includes soybeans)
Vegan, Gluten-free, Dairy-free
Size: 80g
Storage: Refrigerate after opening.

This traditional, savory, creamy tofu is fermented using the power of nature and represents the centuries old mountain food culture of Shiiba village. Firm tofu is gently wrapped in konbu and soy sauce without being heated or seasoned. It is then placed in a miso barrel and covered in barley miso before being left to marinade and age for six months. Once removed, it is fermented for another six months in new barley miso. The one year process results in a savory, rich tofu that is considered a Japanese version of "cream cheese".

This nemurase (lit. “slept”) tofu is a slow food unique to the village of Shiiba, located deep in the forests of the central mountains of Kyushu in northwestern Miyazaki Prefecture. Shiiba, with a population of only 3,130, is one of the three most remote villages in Japan with a natural beauty that is reminiscent of the original Japanese landscape. The people practice “kateri” in which people help each other with farm work, creating a bond that is the foundation for protecting fields, forests and culture.

Suggested uses: Enjoy as is (pairs well with sake or wine!), on freshly cooked rice or as a filling for onigiri (rice balls). Use as you would cream cheese by spreading it on crackers or a baguette, or as a dipping sauce for vegetable sticks. Mix with mayonnaise to make a salad dressing.