Sukugarasu Tofu
A simple yet profound taste born from the sea and island traditions

About Sukugarasu Tofu

Sukugarasu Tofu (スクガラス豆腐, Sukugarasu tōfu) is a beloved traditional dish from Okinawa, enjoyed in izakayas and homes alike. Despite its simplicity, it offers a deeply satisfying flavor that embodies the essence of Okinawan cuisine.

The star of this dish is "Sukugarasu," which refers to salted fingerling rabbitfish. In the Okinawan language, "Suku" means rabbitfish fry, and "garasu" denotes salted preservation. This unique preserved food is combined with Okinawa’s signature island tofu to create a perfect blend of the tofu’s creamy softness and the rich, umami-packed saltiness of Sukugarasu.

Sukugarasu has been cherished since the Ryukyu Kingdom era, regarded as a luxurious delicacy so highly prized that it was even presented to Chinese emperors. It holds a special cultural significance, particularly in Okinawa’s southern Oujima region, where fishing for suku occurs only a few limited days in the summer according to the lunar calendar. This rarity has earned it the nickname “a bonus from the sea.”

Preparing Sukugarasu Tofu is straightforward: simply top bite-sized pieces of island tofu with a small portion of Sukugarasu. The bold salty flavor of the Sukugarasu complements the mild taste of the tofu, making it the perfect pairing for alcoholic drinks. It goes especially well with Okinawa’s local awamori or Orion beer. This dish offers a delicious glimpse into Okinawa’s rich food culture and traditions, making it a favorite not only among locals but also visiting tourists.

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