---
title: Yushidofu
url: https://karigurashijourney.com/en/notes/yushidofu/
lang: en
journey: https://karigurashijourney.com/en/episodes/okinawa-sakura/
---

# Yushidofu

A little of each town’s story　/　Motobu, Okinawa

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.

## 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.

![Carrying a glass bowl of yushidofu](https://karigurashijourney.com/img/okinawa-sakura/s84-1200.jpg)
- Sources: https://www.maff.go.jp/j/keikaku/syokubunka/k_ryouri/area_stories/okinawa.html

Read this scene in the full journey: https://karigurashijourney.com/en/episodes/okinawa-sakura/