Prepared by Cathy Carlson, February 2004 & April 2005. From "Cooking With Sea Vegetables" by P. & M. Bradford - "This dip is very popular at parties and can be served with crackers or used as a spread for sandwiches"

1 Cup Tofu	½ Cup Liquid From Pickles, Brown
½ Cup Water	-Rice Vinegar, Or Orange Juice
1 ½ Tbl Barley (Mugi) Miso	1/2 Cup Green Nori Flakes

Crumble the tofu by hand, then place in a suribachi, and blend until it forms a creamy consistency. Heat the water and dilute the miso in it. Add to the tofu. Add the remaining ingredients and mix well.