The World of Tofu
Tofu is the indispensable ingredient in Okinawan cooking. Okinawa is said to be the prefecture that spends the most on tofu. It always appears at special occasions - weddings, funerals and the like. It is essential in household culinary mainstays like Champuru and Sobushii. Fried tofu, clam soup and Yushidofu, white miso sweet-sour sauce, Sukugarasu (salted small Aigo fish) on fresh tofu to go with sake - the variations are endless. Tofu indeed holds a position of indispensability in everyday cooking in Okinawa.
Okinawan tofu is cotton cloth tofu, but unlike the cotton cloth tofu of mainland Japan, it is not sold in water. The water is entirely removed, making it firmer and more solid. Also, it contains natural salt, making it tastier. At the market you often see tofu in wooden boxes, but tourists are greatly surprised to see cubes of Okinawan tofu of a kilo or more. But it is not just nice to look at. Okinawan tofu is packed with nutrition. It has 1.3 times the protein of mainland Japan tofu and high concentrations of phosphorous, iron, sodium, potassium and vitamins B1 and B2. It is an all-round outstanding food.
Champuru derives its delicious taste more than anything from this firm Okinawa tofu. Without using a knife, pull apart chunks of the appropriate size with the hands and fry them until golden brown on the outside. Add seasonal vegetables and stir-fry. Its firmness keeps the tofu from crumbling and enhances its deliciousness.
Tofu in its soft, gelatinous form before being packed into a box to firm is called "Yushidofu." It is used in dishes flavored with Katsuo Dashi soup, salt and soy sauce. With its plain and simple taste, it is a favored menu item of Okinawans young and old. It is recommended when your appetite flags or for those possible hangover mornings. Also, Tofuyo, a delicacy of the Ryukyu royal court, is tofu steeped in Awamori or rice yeast for a fermented taste. It has an enjoyable, heavy cheese-like flavor and is just the thing to have with Awamori. Okinawan tofu is certainly an all-round player when it comes to ways to eat it.
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