沖縄県·特産品
Shima Tofu
Shima Tofu is an essential part of the Okinawan dining table. Its major characteristics are that it is much firmer than mainland firm tofu, contains less moisture, and has a rich soybean flavor. While general tofu is drained of water for about 30 minutes, Shima Tofu is carefully drained for 2 to 4 hours. Furthermore, because it is made using the 'raw pressing method' where soybeans are squeezed while fresh, the umami and protein of the soybeans are concentrated, resulting in a solid texture. Since it is firm and resistant to breaking apart, it is perfect for Chanpuru. In Okinawa, buying freshly made, hot tofu to take home is a common daily scene. Please enjoy Shima Tofu, packed with the concentrated umami of soybeans.
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