Jimami Tofu

**Overview** Jimami tofu has a smooth, slightly stretchy texture and a mild peanut flavor. The traditional process extracts liquid from peanuts and heats it with starch until it can set in a mold. MAFF describes the dish’s place in celebrations and memorial meals, when peanuts were regarded as a special ingredient. At a restaurant, try a bite with a little of the sauce. The contrast between the smooth piece and the seasoning is the reason to give it its own moment at the table. **Key metrics** - Raw peanuts in reference batch: 1 cup - Starch in reference batch: ½ cup - Stirring in reference method: About 30 min **Pros** - A small side is enough to understand the texture. - It tells a different story from Okinawa’s firm soybean tofu. - The light portion can fit a meal with rich pork dishes. **Cons** - It contains peanuts. - The sauce ingredients vary. - Some packaged versions may taste sweeter than a restaurant plate. **Best for** Choose it as a shared starter if everyone at the table can eat peanuts and wants to compare Okinawa’s tofu preparations. **Things to watch out for** Ask what is in the sauce as well as the tofu. The MAFF example uses dashi and soy sauce.