Vegetarian ‘shojin’ cuisine with a rich seafood aroma.
A dish made by boiling down ‘igisuso’, a type of red algae otherwise known as ‘egonori’, and letting it set in a dish. It sets naturally without the need for coagulants, on the same principle as agar-agar and is eaten sprinkled with sesame seeds and topped with a vinegar-miso or ginger-soy sauce. While it bears a resemblance to yokan bean paste, when you bite into it the flavor of the sea fills your mouth, and it has a unique enjoyable texture too.
[ Firm consistency, to fill a 30-40cm tray ]
- water7 cups
[ Soft consistency, to fill a 30-40cm tray ]
- water8 cups
- Pound igisuso to remove sand and stones.
- Wash clean in water, then drain in a sieve and remove any impurities.
- Add igisuso and appropriate quantity of water and place on heat.
- Once boiling, reduce to medium heat and simmer for 10-15 minutes.
- Once igisuso has dissolved, stir for 10-15 minutes with a wooden pestle.
- Pour the sticky paste into a tray and allow to set. (Will set faster in refrigerator).
Information provided by : 食のみやこ鳥取県 とりネット