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.
I ate Okinawan-style fermented tofu for the first time on my trip to Okinawa.
Okinawan-style fermented tofu goes well with awamori.
Standard modern spelling.
Alternate kanji spelling using 餻 (a character for fermented foods). Rarely used.
Ateji spelling. Rarely used.
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.