The history, culture, and lifestyles of the area are mixed and condensed in one plate of a local dish that has been passed for generations in mountain and fishing villages throughout Japan. We will introduce various unknown local dishes, also known as the soul food of the Japanese people.

Igisu

Tottori

Vegetarian ‘shojin’ cuisine with a rich seafood aroma.

Igisu

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.

Recipi of cuisin

[ Firm consistency, to fill a 30-40cm tray ]

  • igisuso100g
  • water7 cups

[ Soft consistency, to fill a 30-40cm tray ]

  • igisuso80g
  • water8 cups
1.
Pound igisuso to remove sand and stones.
2.
Wash clean in water, then drain in a sieve and remove any impurities.
3.
Add igisuso and appropriate quantity of water and place on heat.
4.
Once boiling, reduce to medium heat and simmer for 10-15 minutes.
5.
Once igisuso has dissolved, stir for 10-15 minutes with a wooden pestle.
6.
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

Local cuisine

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