Okinawan Jimami-dofu
At a glance
| Name | Okinawan Jimami-dofu (Jimami-dofu) |
|---|---|
| Prefecture | Okinawa |
| Region | Kyushu & Okinawa |
| Type | Elastic peanut pudding set with sweet-potato starch |
What is it?
Jimami-dofu cooks strained peanut milk with sweet-potato starch, stirring until it sets into a glossy, rich and stretchy white block often served with a sweet soy-based sauce.
History and local context
Jimami is an Okinawan word for peanuts. Despite the name tofu, the classic dish contains no soybeans and is closer in technique to sesame tofu, using island starch in place of kuzu.
How to enjoy it
Chill and spoon small portions with the sauce, or try a warm freshly set version where offered. It can cause severe peanut reactions: never serve it as ordinary tofu, verify sauces for soy and wheat, and keep refrigerated.
Availability varies by maker, season, and destination.
Frequently asked questions
Where is Okinawan Jimami-dofu from?
It is associated with Okinawa, in the Kyushu & Okinawa region of Japan.
What kind of food is Okinawan Jimami-dofu?
This guide classifies it as elastic peanut pudding set with sweet-potato starch. See the overview for its defining ingredients and texture.
Can I order Okinawan Jimami-dofu online?
Use the Rakuten Japan search link on this page. Confirm the maker, ingredients, storage requirements, and international shipping before ordering.
Order from Japan
Search Rakuten Japan using the original Japanese food name. Search results and product pages may be available only in Japanese.
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