Tofuyo (Okinawan Fermented Tofu)
Dinner @ Sangoya (sangoya.jp), a joint famous for its ala carte choices....akin to Spanish Tapas style.
Tofuyo has an intense flavour that somewhat resembles cheese, although, it is actually made from tofu.
Okinawa-style tofu (shima-dofu) is fermented in a mixture of Awamori, rice malt, and red yeast for a long period of time. The red yeast gives tofuyo its distinctive red coloring.
They are always served in small cubes and should be nibbled, just a tiny bit at a time.
And small nibbles was indeed the way to try them - they pack a full-on punch to the nostrils! I could smell nothing but alcohol for a while, before giving way to a socky savoury-salty fermented taste, akin to a Munster cheese, firm but yielding to the bite, and all smooth and silky.
The alcoholic notes were so 'burning' that I greatly appreciate that they serve the cube on a Perilla (Shiso) leaf - a quick nibble on the leave to sooth the 'piercing' ethanol 'burn'.
They do resemble very closely the Chinese style of fermented tofu called "Tofu-Ru", but these are more salty-fermented and less alcoholic.
Tofuyo (Okinawan Fermented Tofu)
Dinner @ Sangoya (sangoya.jp), a joint famous for its ala carte choices....akin to Spanish Tapas style.
Tofuyo has an intense flavour that somewhat resembles cheese, although, it is actually made from tofu.
Okinawa-style tofu (shima-dofu) is fermented in a mixture of Awamori, rice malt, and red yeast for a long period of time. The red yeast gives tofuyo its distinctive red coloring.
They are always served in small cubes and should be nibbled, just a tiny bit at a time.
And small nibbles was indeed the way to try them - they pack a full-on punch to the nostrils! I could smell nothing but alcohol for a while, before giving way to a socky savoury-salty fermented taste, akin to a Munster cheese, firm but yielding to the bite, and all smooth and silky.
The alcoholic notes were so 'burning' that I greatly appreciate that they serve the cube on a Perilla (Shiso) leaf - a quick nibble on the leave to sooth the 'piercing' ethanol 'burn'.
They do resemble very closely the Chinese style of fermented tofu called "Tofu-Ru", but these are more salty-fermented and less alcoholic.