Varieties
Jimami Tofu is a traditional Okinawan dish made by mixing squeezed peanut juice with Imo-Kuzu. Imo-Kuzu is starch from sweet potatoes. It is often used in Okinawa to firm or thicken soupy foods.
Jimami Tofu is characterized by its chewy and jelly-like texture. It is often served with sweet soy sauce.
Raw Materials
Peanuts, Imo-Kuzu, Soy milk
Major production areas
All over Okinawa Prefecture