Suku Tofu is a traditional Okinawan dish made by placing salt-cured young fish called suku-garasu on top of firm shima-dofu, Okinawa’s distinctive island tofu. It has long been enjoyed as a classic accompaniment to awamori and other alcoholic drinks, and remains a familiar part of Okinawan food culture.
Suku are young fish of the rabbitfish family, only about 2 to 3 centimeters long. In the Okinawan language, they are also known as eegwā.
The fishing season generally runs from June through August. When freshly caught, the small fish can be enjoyed in several ways, including as sashimi or deep-fried. However, one of the most traditional ways of preserving them is to salt-cure them.
Fresh suku are commonly preserved by packing them in salt and storing them in jars. This preserved fish is known as suku-garasu and is widely sold in Okinawa.
The fish are often carefully arranged inside the jar, creating a distinctive appearance. The salting process gives the tiny fish a strong savory and salty flavor while allowing them to be enjoyed long after the short fishing season has ended.
Suku Tofu is made by placing several pieces of suku-garasu directly on firm shima-dofu. The mild, substantial texture of the tofu provides a perfect contrast to the salty, intensely flavored preserved fish.
This simple combination is a good example of Okinawan food culture, where straightforward ingredients are paired to create a dish with a distinctive balance of textures and flavors.
Suku Tofu is particularly well known as a snack served with awamori, Okinawa’s traditional distilled spirit. The bold saltiness of the preserved fish makes it a natural accompaniment to a drink, and the tofu helps soften its intense flavor.
For visitors exploring Okinawa’s culinary traditions, Suku Tofu offers an opportunity to experience a style of local food that is quite different from the island’s better-known dishes such as Okinawa soba or goya chanpuru.
With its combination of salt-cured young fish and hearty island tofu, Suku Tofu is a simple but deeply rooted Okinawan dish. Enjoying it with a glass of awamori is one of the traditional ways to experience the flavors of Okinawa’s southern island cuisine.