Market tofu shop / diner
×Yushi-dofu (soft-curd tofu)
Why you must eat itTofu before it is pressed, in soft clouds. Bean curd loosely set with seawater brine, ladled warm into a bowl. It carries the sweetness of soy and a sea-salt edge, eaten plain or floated in bonito broth. Many shops make yushi-dofu soba with noodles. Market tofu shops sell it fresh by weight in the morning.
Okinawan island tofu is firmer and larger than the mainland kind and sold warm. Yushi-dofu is the just-set stage in its making. Fresh batches appear at tofu shops in the morning, so early is best. Prices and hours are a guide, so check on site.
- Nearest
- Makishi Stn
- Hours
- 08:00-16:00 頃
- Price
- ¥400–700
Dishes here
- Second-floor diner, Makishi Public Market × Reef-fish sashimi (gurukun, machi)
- Market seafood stall × Umibudo (sea grapes)
- Second-floor Okinawan diner × Nakami-jiru (pork tripe soup)
- Second-floor Okinawan diner × Tebichi (braised pig trotter)
- Second-floor diner (mochiage) × Reef fish, salt-simmered or butter-grilled