Suku tofu (Small,salted fish on tofu)

Suku tofu (Small,salted fish on tofu)
Suku tofu (Small,salted fish on tofu)

Suku is the name given to the 2~3 cm long fry of the rabbit fish called Eguwa in the Okinawan dialect. They are caught from June to August. Suku can be eaten raw as sashimi or fried (kara-age) while fresh. Suku are often pickled in salt as a relish and preserved in a bottle in which the fish are beautifully laid out. This is called sukugarasu. Suku tofu-sukugarasu served on top of local tofu-is one of the representative relishes that goes well with awamori.

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