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【47 Hakko Okinawa】沖縄の豆腐よう Tofuyo 〜秘伝の琉球宮廷レシピが名産品に南アジアの発酵チーズ〜

秘伝の琉球宮廷レシピが名産品に南アジアの発酵チーズ
泡盛とセットで楽しむ、甘くて美味くてお酒っぽいウォッシュチーズ状の発酵珍味。島豆腐を納豆状にしたものを、水のかわりにアルコールでつくった塩麹に漬けるという、中国南部から台湾の発酵豆腐のつくり方の系譜に連なるユニークなレシピだ。琉球王朝の宮廷料理人たちの秘伝のつくり方で、日常に食べるのはコウジカビを使う白い豆腐よう、お祝いの時はベニコウジカビを加えた赤豆腐ようと用途に分けてつくり変えていたらしい。現在のように赤い豆腐ようのレシピが定着したのは、本土復帰した80年代以降と言われている。

An exotic Ryukyuan Court recipe that is now a famed prefectural dish. The fermented cheese of South AsiaTofuyo is a rare fermented delicacy, with a sweet, exquisite, sake-like flavor and washed-rind cheese form, that goes perfectly as a set with awamori (a native Okinawan/Ryukyuan millet brandy). Tofuyo has a unique recipe that traces its lineage to the fermented tofu recipes of southern China and Taiwan. It is made by forming shima-dofu (Okinawan style hard tofu) into a natto-like paste, then pickling it with salt koji with an alcohol rather than water base. Tofuyo was a legendary recipe of the court cooks of the kings of Ryukyu, with a white tofu version made with regular koji bacteria intended for daily meals, while a red tofu version would be made with ang-khak rice mold added and used for ceremonial dates. The modern red tofu variant has become the norm since the 1980s, after the return of Okinawa to Japan.

どう作って食べるか / HOW TO MAKE & EAT

❶島豆腐に納豆菌の一種をつけ、表面がトロッとするまで発酵させる。
❷黄麹とアルコール(泡盛や焼酎)と塩や糖を混ぜた漬床に豆腐を漬けこむ。
❸豆腐がドロドロに溶けてきたら、漬け床に紅麹を加えて仕上げる。★漬け床に初期から紅麹を入れる場合もある

❶Add a strain of natto bacteria to shima-dofu, then ferment until the surface becomes syrupy.
❷Mix in ki-koji (yellow koji), alcohol (awamori or shochu), salt and sugar to form a pickling base, then put the tofu in to pickle.
❸Once the tofu has melted into a syrup, add in ang-khak.
★ Variants exist where the ang-khak is added from the beginning to the pickling base.

泡盛など酒のアテとして
As an accompaniment to awamori or other drinks

食べられている地域 / Regions where it is eaten
沖縄
Okinawa

微生物の種類 / Types of microorganisms
枯草菌類、麹菌、紅麹菌など
Hay bacillus, koji bacteria, ang-khak bacteria, etc

 

 

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