Discover & Learn
Welcome to Miso Tasty’s friendly guide to Japanese cooking ingredients and eating Japanese food.
How to Keep Your Craft Tofu Fresh
In countries where tofu shops are commonplace such as China, Japan and Korea, tofu is sold deli-style from buckets where [...]
What are the different types of tofu?
The world of tofu is diverse with flavours ranging from delicate to pungent, and textures from melt-in-the-mouth to firm and [...]
What are the 6 hallmarks of good quality, Craft Tofu?
Tofu can look quite similar at first blush, but the best tofu has clear hallmarks that can be easily identified. [...]
What’s the best way to cut Craft Tofu?
Fresh Tofu is easy to handle and can be cut into slices or cubes simply with a sharp knife and [...]
Can you freeze Craft Tofu?
Freezing tofu changes its texture; the water crystals that form in the air holes create a network of holes which [...]
How can I make my Craft Tofu crispy?
There are a number of ways you can crisp up your tofu including baking or dipping into a batter before [...]
How to Drain Your Fresh Craft Tofu
Fresh tofu is usually sold in a tray of water, and this keeps it moist and fresh, but usually you [...]
Why do people press tofu?
Across Asia tofu is enjoyed in cooking, without any need for pressing. In fact, most people wouldn't know about pressing [...]
“The aptly named Miso Tasty brand is our go-to” Yotam Ottolenghi, Flavour
Today marks the launch of Ottolenghi's new cookbook FLAVOUR and we are so excited to announce that our Miso Tasty's [...]