白豆腐乳 黄日香 台湾

This condiment is made in Taiwan and main ingredient is soy and salt.
It is fermented but different from Natto that does not contain salt.
It taste salty like Miso and is used as a topping on Kayu or a dipping sauce of simmered vagetables.

It looks like Tofuyo in Okinawa but they are different by color.
Tofuyo is red and this condiment is white.