Tofu-saus

Tofuyo is a traditional delicacy originating from Okinawa. In order to prepare it, Okinawa-style tofu known as shima-dofu is left to ferment in a combination of red yeast, rice malt, and awamori (alcoholic beverage). The addition of red yeast gives tofuyo its reddish color. After a long period of fermentation, tofuyo is served sliced in tiny cubes which should be nibbled a bit at a time. The flavor is very rich and creamy, the aromas are pungent, while the texture is very soft, similar to cream cheese. This specialty dates back to the Ryukyu kingdom era, and it was enjoyed only by the emperor’s family and a few selected nobles.