Have you ever eaten tofu that's actually better plain? Meiji Tofu's just might be. It's delicate, earthy and floral — with none of the chalky aftertaste of supermarket analogs. It has an almost cultlike following. Yelp reviewers rave that it's better than what they grew up with in Tokyo, and Providence chef Michael Cimarusti sources it for his restaurant. It's not weird to eat the tofu straight out of the package here, it's so delightfully fresh and light, but if you can wait until you get home, it's also delicious with the slightest drizzle of soy and a sprinkling of bonito flakes, hiyyako-style. Chef-owner Koki Sato likes his with jam or even crumbled over pasta. He's been crafting organic, non-GMO Japanese tofu for 17 years, waking up at 2 a.m. daily to make it by hand in the smallest of batches. Get there early, because it sometimes sells out before Meiji closes at 1 p.m. Meiji also sells fresh soy milk and okara (that's soybean pulp). Cash only.
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