# Jimami Tofu ｜ Our Regional Cuisines

**Cuisine Name**: Jimami Tofu

**Region**: Our Regional Cuisines

## Main Lore Areas
All of Okinawa Prefecture

## Main Ingredients Used
Raw peanuts

## History, Origin, and Related Events
“Jimami” refers to raw peanuts, and the juice from the peanuts and “nmukuji” (=potato kudzu) are mixed with water and cooked over a stove. This dish is similar to sesame tofu and has a distinct flavor. The tofu is very firm but has a smooth and thick texture. This dish is high in calories and protein and is very nutritious. The word “Jimami” comes from the word “jimame”, which means peanut (a bean that grows in the ground). This tofu has been considered valuable since the Ryukyu Dynasty and was served on special occasions. Recently, it can be purchased at supermarkets and is considered an everyday food.

## Opportunities and Times of Eating Habits
“Jimami Tofu” is similar to sesame tofu and is a Japanese vegetarian dish. This dish is served during memorial services and celebrations. Peanuts were considered a delicacy in the past and were only eaten on special occasions.

## How to Eat
Take the raw peanuts out of their shells. Soak them in warm water and peel off the thin layer surrounding each peanut. Put the peanuts and some water into a blender and mix until smooth. Wrap the mixture in a dishcloth and squeeze the juice out into a bowl. Put the juice into a pot and cook over a stove. When the juice comes to a boil and the aroma of the peanut is gone, add the “nmukuji” water (a mixture of potato kudzu and water) to the pot. Mix well for about 30 minutes. When the mixture becomes sticky and hard, turn off the heat and pour it into a dampened rectangular mold. Cool the tofu by placing the mold into some water and wait until it becomes hard. Once it is hard, cut into smaller square pieces to eat. Pour a mixture of dashi broth, soy sauce and “mirin” (=sweet rice wine) around the sides of the tofu and not directly onto it. Put some grated ginger on the top of the tofu. To check the firmness and consistency of the tofu, place a small amount into iced water.

## Efforts for Preservation and Succession
(Outline of traditions, preservation societies, social media use, modern approaches for commercialization etc.)This dish is prepared at home and can also be enjoyed at local restaurants. It is also available for purchase at supermarkets and gift shops.

## Ingredients
- Raw peanuts: 1 cup
- Potato kudzu: 1／2 cup
- Water: 3 cups
- [Sauce]Dashi (=Japanese soup stock): 2 tbsp.
- [Sauce]Soy sauce: 1 tbsp.
- [Sauce]Mirin (=sweet rice wine): 2 tsp. or more
- [Sauce]Grated ginger: As needed

## Recipe
1. 1. Soak raw peanuts in warm water and peel off the skin.
2. 2. Put the peanuts and half of the water (1 and 1／2 cups) in a blender and mix until smooth. Wrap the mixture in a dishcloth and squeeze the juice out into a bowl. Use the remaining water and mix it with the potato kudzu. Strain this mixture.
3. 3. Pour the peanut juice in a pan and cook over a stove. When the juice comes to a boil and the aroma of the peanut is gone, add the “nmukuji” water (a mixture of potato kudzu and water) to the pot and mix well with a wooden pestle. When the mixture starts to become hard, lower the flame of the stove. Continue mixing until the hard mixture becomes soft again.
4. 4. Mix for about 30 minutes using a wooden pestle. When the milky white mixture becomes sticky and can be lifted with the pestle, turn off the heat.
5. 5. Pour the mixture into a dampened rectangular mold. Cool the tofu by placing the mold into some water and wait until it becomes hard.
6. 6. Combine the ingredients for the sauce.
7. 7. Once the tofu becomes hard, cut into smaller square pieces to eat. Pour the sauce around the sides of the tofu and not directly onto it. Put some grated ginger on the top of the tofu.

## Provider Information
provider : Junko Ajitomi, Ryukyuan Cuisine Expert

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