{"id":1239,"date":"2025-08-22T15:00:05","date_gmt":"2025-08-22T19:00:05","guid":{"rendered":"https:\/\/living.okinawa.halekulani.com\/?p=1239"},"modified":"2025-09-02T18:14:53","modified_gmt":"2025-09-02T22:14:53","slug":"%e5%ae%b6%e6%97%8f%e3%81%8c%e5%ae%88%e3%82%8b%e5%b3%b6%e3%81%ae%e5%91%b3","status":"publish","type":"post","link":"https:\/\/living.okinawa.halekulani.com\/en\/%e5%ae%b6%e6%97%8f%e3%81%8c%e5%ae%88%e3%82%8b%e5%b3%b6%e3%81%ae%e5%91%b3\/","title":{"rendered":"Family Ingredients"},"content":{"rendered":"
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Dawn has only just begun to illuminate the windows of the Yamashiro Tofu factory in Motobu village, but 74-year-old chairman Yoshimitsu Yamashiro has already been at work for hours. He stands before a steaming vat of soy milk, scanning the bubbles forming on the surface. With an intuition honed over nearly four decades of tofu making, he watches for subtle signs that it\u2019s time to add the coagulant and seasoning, ingredients that will transform the soy milk into the uniquely Okinawan delicacy of yushi-d\u014dfu.<\/p>\n\n\n\n

When the moment arrives, Yoshimitsu transfers some of the milk into a bucket containing nigari (a\u00a0coagulant) and salt, then pours the mixture into the vat. Soon the milk begins to coagulate, its skin thickening into pillowy clouds of curd. Using a saucepan as a ladle, he gently scoops the milky-white curds into buckets to cool in a basin of water.<\/p>\n\n\n\n

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