Okinawan tofu is sold warm, and because it holds together it is prized for stir-fries. Yushidofu is the stage before the tofu goes into the mold: soy milk that has just begun to set after the bittern is added. It is served in a bowl with its liquid. In the everyday cooking of Okinawa, which leans on bonito and pork stock, tofu is a daily staple.
Sources: maff.go.jp
This moment in the journey
Okinawa soba yakisoba and bonito sashimi
Time to cook dinner. Okinawa soba noodles, soft and chewy, would surely be delicious stir-fried. Cabbage, bean sprouts, carrot and thin slices of meat went into the pan over the gas flame. I added the noodles and seasoned them with Okinawa soba soup.
On the table: a can of Orion's non-alcoholic beer and a plate of fried noodles. And bright red bonito sashimi, glistening, served with shredded daikon and cucumber, soy sauce and wasabi. Fresh and chewy, really good.
In a glass bowl, yushidofu, eaten together with its broth. I topped the noodles with shaved bonito flakes. The flavor of bonito clung to the thick noodles. Ippee maasan: so delicious.
Watch this scene on YouTube3:51
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