Jimami Dōfu (ジーマーミ豆腐)
Okinawan Peanut “Tofu” Custard
Introduction
Unlike typical tofu made from soybeans, jimami dōfu is crafted from peanuts and starch, resulting in a silky, custard-like dish that’s often served chilled with a delicate sauce. It’s a specialty of Okinawa—especially Miyako and Yaeyama Islands—where the name jimami means “peanut” in the local dialect.
Served as a small side or appetizer, this dish reflects the Okinawan value of simple ingredients prepared with care. Rich yet gentle, it’s often offered during celebratory meals or as comfort food for elders and children. Its smooth texture and cooling quality also make it a lovely postpartum or recovery dish.
Health Notes (Nuchi Gusui)
Peanuts: Nourishing and grounding; a source of healthy fats, protein, and folate.
Potato starch or kuzu: Easy on digestion, supports gut lining, calming to the stomach.
Soy sauce / Tamari: Adds umami and balances the sweetness of the sauce.
Kokutō (Okinawan brown sugar): Mineral-rich and energetically warming.
Ingredients (Serves 4 small portions)
½ cup raw peanuts (unsalted, skin removed if possible)
1¾ cups water
3 tbsp potato starch or kuzu starch
Pinch of sea salt
Topping sauce:
2 tbsp soy sauce or tamari
1 tbsp mirin
1 tsp kokutō or maple syrup (optional)
Small dab of fresh wasabi or grated ginger (optional)
Preparation Tip
Soak the peanuts overnight for a creamier result. If short on time, you can use unsweetened natural peanut butter as a shortcut, but the flavor will be deeper when made from scratch.
Method
Soak and blend:
Soak peanuts in water overnight. Drain, then blend with 1¾ cups fresh water until smooth and milky. Strain through cheesecloth or a fine mesh sieve.Mix and cook:
In a saucepan, combine the strained peanut milk with starch and salt. Stir well before heating.Stir constantly:
Heat gently over medium-low, stirring constantly with a wooden spatula. The mixture will gradually thicken—do not stop stirring or it may clump or burn.Thicken and set:
Once thick and glossy (like custard), remove from heat. Pour into small ramekins or bowls and smooth the tops. Let cool to room temp, then refrigerate for 2–3 hours.Make the sauce:
Combine soy sauce, mirin, and sweetener in a small pan. Heat gently to meld flavors, then cool.
Serving Suggestion
Serve cold, drizzled with the sauce and topped with a touch of fresh wasabi, grated ginger, or a sliver of shiso leaf. Pairs beautifully with rice and pickled vegetables, or as part of a light evening meal. In Okinawa, this is often enjoyed slowly, in silence.
