Tofu no Hiroshiya Just Like Cheese Island Tofu, Basil

Japan has a unique creation called 'tofu misozuke'. It originated in Fukuoka Prefecture and is basically tofu that has been aged and cured in miso for at least 2 months, and up to 2 years. It can be made with a few variations to produce different ‘cheeses.’ It can be hard to find in Japan, but you can make it yourself if you find a recipe online.

This product appears to be a sort of tofu misozuke or similar to one, but made with shimadofu (Okinawan island tofu), a firm tofu product. The smoked, basil and black pepper varieties don’t show obvious animal ingredients in the ingredient list.