Kushiyaki (skewered and broiled food) of potatoes and soba dumplings from the local.


Dekomawashi is a local delicacy of Miyoshishi, Iya area. It is a broiled skewered potatoes called "goshuimo" from the local, soba dumplings, iwatofu and marukonnyaku. It was named dekomawashi because it was looked like spinning a head of a doll of the traditional arts, Awa ningyo joruri called "deko" when cooked, or when people spun and blew freshly broiled hot kushiyaki before eating.

Recipi of cuisin

for 4 persons

  • satoimo4
  • goshuimo4
  • momen tofu1/2
  • marukonnyaku1
  • soba flour60g
  • water40g
  • miso80g
  • ginger1 teaspoon or less
  • sugar4 tablespoons
  • sake2 tablespoons
  • water2 and 1/3 tablespoons
  • wafu dashi1 teaspoon
  • kinome8
Wash satoimo and steam them, or microwave for 6 to 8 minutes. Once it become soft when tried with a skewer, peel them, and cut large satoimo into smaller pieces.
Boil potatoes and peel. Cut konnyaku into 8 pieces, and boil. Cut tofu into 8 pieces.
Mix soba flour and water, round into dumplings, put them into boiling water and cook for 2 minutes.
For miso sauce, put grated ginger, sugar, sake, water and wafu dashi into a pan, and simmer until it gets thick. Or microwave for 1 minute and mix well, and repeat it 3 times.
Skewer konnyaku tofu, goshuimo, satoimo and soba dumpling into a 18 cm-long bamboo skewer, and broil.
Paste the miso sauce over the skewer, and broil again. Place on aluminum foil, cook for about 15 minutes if using a toaster, for about 10 minutes on a grill over medium heat, or about 10 minutes in an oven at 180℃. Keep checking on them to prevent from overcooking.

Information provided by : とくしまの郷土料理

Local cuisine