Yushi Tofu Soba

Japanese pronunciation: ゆしどうふそば (yushidoufusoba)

Okinawa soba topped with soft, unpressed yose tofu curds.

Obtaining

Usage

One slot apart from Okinawa soba

It shares the noodles and broth of Okinawa soba, using yose tofu in place of meat.

Curd that is never pressed

Use soft yose tofu curds before pressing them into shima tofu. Their unpressed texture is the defining topping.

Serve in a placed bowl

Use this dish on an empty placed bowl to serve it. Eat with an empty hand to leave the bowl. A served meal cannot be retrieved and is lost if the bowl breaks.

Advancements

In the real world

Yushi tofu soba is one of the standard variations of Okinawa soba — soft, unpressed tofu curd ladled over the pork-and-bonito broth. Yushi tofu is rich soy milk set with nigari or seawater and stopped before moulding; it is also eaten plain with soy sauce.

Differences in game

Soy milk concentration and regional production differences are simplified into the shared yose tofu ingredient. The curds cook with the noodles; fish cake and red pickled ginger are omitted.

References and sources

• Okinawa soba — The toppings section lists yushi tofu soba beside soki, tebichi and nakami soba as one of the representative variations. The pork-and-bonito blend of the broth comes from the same page.
• Tofu — Cited for yushi tofu being the soft curd stage after the coagulant goes in, and for the pressing that turns it into shima tofu.