Sukugarasu tofu

About Sukugarasu tofu

“Sukugarasu tofu,” which is loved in Okinawan izakayas and homes, is a local dish with a simple yet profound flavor. The leading role in this dish is the salted bluefish called “scuglace.” In the Okinawan language, “suku” means young bluefish, and “glass” means salted fish, and a preserved food that combines the two is sukugarasu. By putting this sukugurasu on Okinawan island tofu, an exquisite harmony is created between the mellowness of tofu and the rich flavor of salted fish.

Sukkara has been eaten since the Ryukyu Kingdom period, and it was treated as a high-class food to the extent that it was presented to the Chinese emperor. In particular, in Obujima in southern Okinawa, fishing is carried out for a limited number of days during the summer of the lunar calendar, so it is prized as a “bonus from the sea.”

It's easy to eat, just place sukugurasu on top of bite-sized shimadofu. The highly salty squash combines with the gentle flavor of tofu, making it an ideal snack for alcoholic beverages. In particular, it goes great with awamori and Orion beer. As a dish that makes you feel the food culture and climate of Okinawa, it is popular not only among locals but also among tourists.

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