Tofuyo
Japanese: 豆腐餻（とうふよう）
A traditional Okinawan fermented delicacy. Firm island tofu is aged in red koji and awamori, producing a rich, cheese-like flavor.
Tofuyo is made by drying firm island tofu, then aging it in red koji (Monascus genus) and awamori for several months or more. Red koji enzymes break proteins into amino acids while awamori's alcohol accelerates aging, producing a rich, creamy flavor unimaginable from the original tofu. Called an Eastern cheese, this delicacy is said to originate from Ryukyu court cuisine. A small piece concentrates Okinawa's fermentation culture. Traditionally, a small piece is savored with awamori. Letting it slowly dissolve in the mouth releases fermentation-derived amino acids and awamori's fragrance—an experience found nowhere else. It is the quintessence of Ryukyu fermentation culture.