Tofu yō (Tang Hibiscus)

About Tofu yō (Tang Hibiscus)

“Tofu yo,” a traditional delicacy from Okinawa Prefecture, is a fermented food developed using a unique manufacturing method based on “fermented milk,” which was introduced from China during the Ryukyu Dynasty. Around the 18th century, Ryukyu court cooks improved fermented bean curd introduced from the Ming dynasty, and the current tofu was born.

This dish is made by using firm island tofu, soaking it in rice malt, red koji, and awamori, and maturing it for about 6 months. Red rice malt has the effect of inhibiting cholesterol synthesis, so it also has characteristics as a health food. Also, by using red yeast, it is characterized by its bright red color, making it an aesthetically pleasing dish.

The rich, creamy flavor created by fermentation is a unique flavor reminiscent of cheese or sea urchin. Therefore, it is also called the “cheese of the East.” Also, peptides produced during the fermentation process are expected to have the effect of suppressing elevated blood pressure, and are also attracting attention in terms of health.

It is common to put a small amount of tofu as it is in your mouth and enjoy it slowly. This delicacy, which has concentrated saltiness and umami, goes great with awamori and Japanese sake. It also goes well with wine and beer, making it an ideal side dish for alcoholic beverages.

It is a delicacy among Okinawa's unique delicacies made with only natural ingredients, and during the Ryukyu Dynasty, it was prized by the royal family and the upper classes, and was also served as a hospitality dish for guests. Even now, it has been handed down as a dish that symbolizes Okinawan food culture, such as being served at betrothals and celebrations.

Reviews