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Nov 26, 2016 · Tofuyo is dried shima-doufu, marinated and fermented in red kouji and awamori (Okinawa liquor). Perhaps to a westerner, it does not sound appetizing, but I promise it is! When I first heard about it, I actually pictured something closer to “stinky tofu” of Taiwan, and felt a little timid about trying it, but it is much different!

Tofuyo is a traditional delicacy originating from Okinawa. In order to prepare it, Okinawa-style tofu known as shima-dofu is left to ferment in a combination of red yeast, rice malt, and awamori (alcoholic beverage). The addition of red yeast gives tofuyo its reddish color.

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Tofu is pickled in a liquid made from beni koji mold and awamori as it ferments over a long period of time. It has an extremely rich taste and is soft like cream cheese, and is a first-rate delicacy that is strongly scented with awamori. Chat with a local tour guide who can help organize your trip.

Aug 13, 2018 · In celebration of my Japanese heritage, I created this semi-traditional Okinawa Tofu and Vegetables side dish that is partly my mom’s recipe for okazu/tofu in one simple and tasty offering. My kids have eaten this for years and love it. Serve it alongside rice and ABK’s Sweet and Spicy Asian Chicken Skewers for a complete meal.

Feb 27, 2023 · Tofuyu – shima tofu is fermented with red yeast, rice malt and awamori, which is why it tastes very boozy. Use a toothpick and slice off a very piece of tofu; the flavour is very intense.

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