Science
Primary Reaction
Proteolysis and lipid breakdown
Parameters
Temperature
15°C optimal
10°C to 20°C range
Temperature range for optimal fermentation and aging
Time
3 weeks
3 days – 6 months
Equipment
Limestone or calcium carbonate stonesCheesecloth or breathable clothWeight or press
Sensory Profile
Aroma ()
TangySourFruityUmami
Compounds: Lactic acid, Acetic acid, Ethanol, Isovaleric acid
Taste
SourUmamiSweet
Texture
CreamySoftCrumbling
Wine Analogy
Similar to aged blue cheese with earthy undertones
Coffee Analogy
Resembles wet-processed Ethiopian coffees with fermented fruit notes
Perfume Analogy
Echoes the animalic musk of civet with mineralic top notes
Origin & History
Civilization
Han Chinese
Era
Han Dynasty (206 BCE - 220 CE)
Region
China
Spread Path
Silk Road trade routes
Culinary Applications
Sufu Hot PotSichuan, ChinaProvides umami depth to the broth
Stone Sufu with Century EggsHong KongCreates textural contrast between creamy and firm elements
Fermented Tofu SaladYunnan, ChinaServes as both flavoring agent and protein component