Shima Tofu – Generally known as Okinawa Tofu


Japanese use tofu in on a regular basis cooking, however have you learnt concerning the sort known as shima tofu? Tofu is an ordinary ingredient in Okinawa Prefecture, differing in taste, hardness, and measurement from common tofu. On this article, we’ll introduce the traits of Shima tofu, the way it differs from different tofu, and beneficial recipes.


What’s Shima tofu?

shima tofu

Shima tofu is a sort of tofu from Okinawa Prefecture. It’s also known as Okinawa tofu. Shima tofu” is typically regarded as agency tofu appropriate for dishes reminiscent of chanpuru. Namago, made by crushing soybeans soaked in water, is squeezed and divided into soy milk and uncooked okara. Shima tofu is then made by including bittern, boiling it, placing it in a mould and weighing it, then draining it properly and making it arduous. The soybean has a robust taste and a slight saltiness, so in the event you eat it in a manner that means that you can benefit from the tofu itself, reminiscent of in hiyayakko, you may really feel the unique taste much more.

Shima tofu Historical past

shima tofu

The wealthy and numerous meals tradition of Okinawa advanced over the centuries, drawing inspiration from the pure landscapes and environments of its quite a few islands. This culinary heritage profoundly formed by the cross-cultural interactions which have taken place on these islands, beginning way back to the thirteenth century. All through its historical past, Okinawan delicacies influenced by a myriad of exterior cultures, together with these of Southeast Asia, China, and post-war America. This amalgamation of flavors and culinary traditions has contributed to the distinctiveness of Okinawa’s meals tradition.

A standout part of Okinawan delicacies is “Shima tofu,” a tofu selection with a captivating historical past. This tofu is crafted utilizing domestically cultivated soybeans and has a deep-rooted presence in Okinawa’s gastronomic heritage. It’s a testomony to the area’s self-sufficiency and the usage of indigenous components in its culinary practices. The presence of Shima tofu in Okinawan historical past is documented within the data of envoys who visited Ryukyu in 1683. These historic data reveal that even in that period, Naha metropolis boasted quite a few institutions the place they produced and bought Shima tofu, underscoring the long-standing custom of its manufacturing and consumption on the islands.

This historic continuity and the usage of homegrown soybeans in Shima tofu manufacturing are emblematic of Okinawa’s dedication to preserving its culinary traditions whereas adapting to altering occasions and influences. The longevity of Shima tofu as an area staple serves as a testomony to the enduring connection between the folks of Okinawa and their distinctive meals tradition, which has continued to thrive and evolve over the centuries.

How does shima tofu differ from different tofu?

shima tofu

Compared to different tofu varieties, one can word distinctions not solely when it comes to firmness, as beforehand talked about but additionally within the manufacturing course of. 

The first distinction lies within the timing of warmth utility throughout soy milk manufacturing. Shima tofu, as an illustration, is crafted by first extracting soy milk from uncooked soybeans and subsequently subjecting it to warmth. This distinctive technique yields variations in dietary content material. The proteins in soybeans are identified to be heat-sensitive. Consequently, island tofu, produced by heating soy milk after extraction, comprises roughly 1.3 occasions extra protein than conventional tofu. 

Though there are variations relying on the product, island tofu is comparatively bigger than different sorts of tofu. Whereas common tofu weighs 300-400g per block, island tofu weighs 800-1000g per block, greater than twice as heavy.

Moreover, in the case of taste, island tofu gives a richer and extra pronounced style when savored. Whereas the prevalence of 1 tofu sort over the opposite when it comes to style is subjective, they are often chosen to enhance and improve totally different dishes.

Different dishes that use Shima Tofu

Shima Tofu bitter gourd champuru

The mix of the slight bitterness and crunch of the bitter gourd and the fluffy egg is beautiful. The candy seasoning is ideal for rice. The aromatic aroma of sesame oil additionally stimulates your urge for food.

Bean sprout curry chanpuru

This can be a champuru recipe made with shredded island tofu and pork. This distinctive curry-flavored dish is spicy and appetizing. It may be made rapidly in simply 10 minutes, so it’s helpful while you’re busy.

Shima tofu and bonito tataki rolls

This dish is made by wrapping island tofu in a seared bonito and placing cream cheese on prime. The salty taste of Shuto within the cream cheese goes properly with the bonito. It additionally comprises ginger and ginger, so it has a pleasing aroma and may be very refreshing.

Shima tofu FAQ

What’s the normal solution to eat island tofu?

The usual solution to eat island tofu is as chanpuru, an area Okinawan dish. Island tofu is more durable than different sorts of tofu, so it doesn’t lose its form simply when stir-fried, which is sweet. Along with bitter gourd champuru, it’s indispensable for a wide range of chanpuru in Okinawa, together with fu chanpuru and somen champuru.

What are the traits of Shima tofu?

Shima tofu is characterised by its firmness in comparison with tofu generally present in different areas, and one attribute of Shima tofu is that it’s heavy and huge, weighing between 900 grams and 1 kilogram. Okinawa has a scorching, subtropical local weather, so common tofu with a excessive moisture content material spoils rapidly and doesn’t final lengthy, however by completely eradicating moisture, the tofu has a greater shelf life, making it appropriate for Okinawa’s local weather.

Shima tofu Recipe

shima tofu

Shima tofu Elements

Elements of Shima tofu for two individuals Measurements
Soy 300g
Water 1200g
Bittern 200g
Salt 3g
Scorching water 50g

The best way to make Shima tofu?


Soybean Preparation

Start by soaking 300g of soybeans in 1200cc of water in a single day. After the soaking course of, drain the soybeans, which ought to now weigh roughly 700g.


Uncooked Gourd Formation

Divide the soybeans into two equal batches. Mix one batch of soybeans (about 350g) with 1000cc of water to create the uncooked gourd combination. This combination could have a particular odor.

Separating Okara and Soy Milk

Make the most of a strainer bag to separate the uncooked gourd into okara (the strong half) and soy milk (the liquid portion). This step could require some effort. Then, gently warmth the soy milk over low warmth, sustaining a temperature vary of 70-80 levels Fahrenheit.

Closing Tofu Preparation

Flip off the warmth, dissolve bittern and salt in scorching water, and progressively add this combination to the soy milk whereas being cautious to not overmix. Enable the combination to take a seat for about 20 to half-hour till clumps separate and clear juice types, signifying success.

Full and serve

Line a tofu mildew with a material, place the tofu inside, apply weight on prime, and let it harden for an additional 20 to half-hour. End the method by rinsing the tofu with water to take away the bittern, leaving you with scrumptious Shima Tofu.

The place to purchase Shima tofu?

Tofuya Beans (とうふ屋 Beans)

It’s a restaurant that serves Okinawan Yushi tofu with a contemporary twist. Wholesome Yushi tofu made with salty and Japanese-style soup inventory that means that you can benefit from the easy style. There’s additionally a wide range of menu objects, together with “Tomato Cheese Yushi Dofu”, “Mabo Yushi Dofu”, “Seafood Tomato Yushi Dofu”, and “Happo Tofu”, that are variations on Yushi Tofu.

Handle: 2-15-24 Shuri Tokura-cho, Naha Metropolis, Okinawa Prefecture
Cellphone quantity: 098-927-4849
Hours open: 11:00-17:00
Web site:

Cafe Soy labo (Cafe ソイラボ)

The restaurant gives a wide range of wholesome dishes which might be mild on the physique, utilizing island tofu, home soybeans, and Okinawan greens. Lunch plates embody tofu cabbage rolls, okara salad, tofu quiche, and deep-fried tofu pizza.

Handle: 86-1 Ikeda, Nishihara-cho, Okinawa
Cellphone quantity: 098-943-2230
Web site:

Ikeda Meals Co., Ltd. (有限会社池田食品)

They make their island tofu made utilizing 100% seawater bittern from Chatan, which is important for making tofu, and is cooked straight in a conventional pot known as a jigama. Standard objects embody handmade potted tofu, mini tofu, shimaganmo, okara irichi, and wealthy soy milk. 

Handle: 184-3 Ikeda, Nishihara-cho, Nakagami-gun, Okinawa
Cellphone quantity: 098-945-0279
Hours open: 8:00-2:00
Web site:


shima tofu

In Japan, Shima Tofu is a particular deal with that captures the essence of the nation’s distinctive meals tradition. Its delicate style and wealthy historical past make it a must-try while you go to Japan. So, the following time you’re on this stunning land, remember to savor a style of Shima Tofu. You gained’t be upset; it’s a scrumptious expertise ready to be found in your journey via Japan.

You’ll be able to test some Japanese dishes beneath that we all know you want to attempt too.



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