Tofu marinated in shoyu moromi, the unpressed mash from the soy sauce making process. Author: Sake Today Staff Post navigationPreviousPrevious post:Crab Cake SoupNextNext post:SashimiRelated PostsWASAKE: A Sake Experience in the Heart of TokyoJune 19, 2025Mexican-Chinese Carnitas TacosMay 18, 2022Sanuki UdonApril 9, 2021Sake and Cheese (and time)October 17, 2019Sake and Ethiopian CuisineOctober 6, 2019Kasu-Cheese Stuffed OlivesMarch 7, 2018
