島しま豆どう腐ふ

noun

Okinawan-style tofu

A firm, dense tofu traditionally made in Okinawa, often with a higher protein content and a chewier texture than mainland Japanese tofu.

• 沖おき縄なわに行いったら、ぜひ島しま豆どう腐ふを食たべてみたい。

  When I go to Okinawa, I definitely want to try Okinawan-style tofu.