A light soy sauce based hotpot with the fragrant of the sea
The imotaki in Saijo city has ‘torigai (Japanese egg cockle)’ as its ingredients, which brings the fragrant of the sea in your mouth. Altogether there are 11 different ingredients included, however you can add your own additional ingredients such as udon noodles or Chinese noodles to finish the hotpot. The だしwhich uses the “uchinuki” mineral water has a light soy sauce taste, and many people do not hesitate to drink up the soup. In Toyo area, imotaki is enjoyed in Shikoku Chuo city and Nihama city, but it is called imodaki in Nihama city.