A local specialty of Nagasaki, it is said to have been introduced by Buddhist monks in the 17th century along with vegetarian Zen cuisine. Although it is called tofu, peanut tofu does not contain soy. It can therefore be stored at room temperature for up to a year. Produced in the city of Sasebo (Nagasaki), this peanut tofu is made from wild kuzu, brown sugar grown on Kikai Island, and local peanuts.
Freshly picked, they are sun-dried, then peeled by hand and carefully ground to make a homemade peanut paste.
