noun
Okinawan-style fermented tofu
A traditional Okinawan food made by fermenting tofu with red yeast rice and awamori. Often served as a side dish or with alcohol.
沖縄旅行で初めて豆腐ようを食べた。
I ate Okinawan-style fermented tofu for the first time on my trip to Okinawa.
豆腐ようは泡盛によく合う。
Okinawan-style fermented tofu goes well with awamori.
From 豆腐 (tofu) + よう (fermented). The よう part is thought to derive from Chinese 醤 (jiàng, fermented paste) or a related term, but the exact derivation is uncertain.