Shima Tofu is made to be extra firm one and manual packing work carefully.It is also excellent with Okinawan local cuisine cooking “Champuru”( stir－fried dish).With YUKISHIO (powdery salt rich in minerals which is the specialty of Miyakojima), the original soybean flavor richness and a traditional simple flavor become the habit.When cooking, dividing Shima tofu by hand that makes taste soak even more and be more delicious.
Yushi Tofu, Okinawan peculiar tofu and an ingredient as miso soup, is regularly used in Okinawa. It seems unsoiled floppy silky tofu in a unique soft texture as well as perfect for soup dish. In addition, soup of Yushi Tofu itself will be also a perfect flavor for soup stock, so please use it without throwing away. You can enjoy it all-purpose, such as Aasa (sea lettuce) soup and the ingredients of Okinawa soba.
Our specialty Atsu Age( Thick deep－fried tofu) which you can enjoy the texture and flavor of Shima tofu. Even it can be eaten as it is, you cook as Oden (a various of ingredients are stewed together in a seasoned fish broth and served hot) or Nimono (simmered dishes) that the food boiled and seasoned that breathed in soup stock, which is double the taste. You can make it more delicious.
It is also available ( thin deep－fried tofu), which to be thinned our original "Shima Tofu ", and makes you eat our specialty Atsu Age( thick deep－fried tofu)easily. Serving as healthy snacks which only add soy sauce to miso soup or salad. Please try it!
The taste that the soft texture that we cooked well is different from other beans, which taste doubles. Our beans are also perfect for yogurt. You can serve the delicious beans as a topping of yogurt.