Tofu misozuke is a traditional dish originating from the Fukuoka area. Some people also call it vegan cheese, as its production requires aging in miso from 2 months to 2 years. During that period, the tofu develops a texture of soft and creamy cheese with a rich, savory, umami flavor.

The miso should be unpasteurized and untreated with alcohol. This creamy and pungent fermented tofu is often smeared on a piece of bread or crackers and enjoyed as it is.