【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〜

▶︎ 読みもの, 発酵あれこれ, 47都道府県の発酵,


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


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.

→As an accompaniment to awamori or other drinks

食べられている地域 / Regions where it is eaten

微生物の種類 / Types of microorganisms
Hay bacillus, koji bacteria, ang-khak bacteria, etc




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