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Uniqueness of Okinawan Tofu
Okinawa Island Tofu is supporting Longevity life style of Okinawa people as a source of good quality protein.
Okinawa Island Tofu (Shima-Tofu)
- Conventional method is boiling soy bean milk before it squeeze, but Island Tofu squeeze the soy bean milk first and boil. (Benefits: nutrient-rich, filtering out impurities easy)
- Little bit of salty taste than the conventional one
- Intense taste of soy bean than conventional one
- firmer than Kinu-goshi, close to Momen
Goya Chanpuru (bitter melon stir-fly)
Sukugarasu Tofu (salted rabbit fish tofu)
Variety of Okinawa Tofu
Yushi Tofu (Half-curded Tofu)
Jimami Tofu (Peanut Tofu)
Tofu-Yo (Okinawa fermented tofu)
"Yappun.com" offers a selection of Okinawan tofu products. We immediately air freight locally manufactured products.