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

Oita

The dish which melted seaweed and strengthened

Igisu

The seaweed to which I say "Ogo" is boiled and melted, and it had been settled and has been eaten as a dish from the past at Kunimi area.
The tide ebbs, and OGO is keeping after the stone which appeared, and it's also in everywhere, but when I make Kibu's person say, there is Ogo for Igisu only in several points in a coastline between Kibe and Kumage. When it can't be taken in the rainy season, it doesn't harden. Adopted Ogo dries, and preserves it. As a daily dish, a tray, New Year's and a Buddhist memorial service and, a visitor deifies and is eaten by various situations.

Recipi of cuisin

  • Ogo (The one which removed salt and made them dry)30g
  • Water1000cc
  • Vinegara little
  • A mixture of vinegar and fermented soy bean pastesuitable
1.
Ogo which dried is soaked in water for about 30 minutes and it's returned.
2.
It's squeezed, it's put in a pot, water and vinegar are added and it's boiled lightly. If boiling, I turn down the heat, and it's boiled until Ogo melts.
3.
If Ogo melts, heat is turned off, and while being hot, it's exceeded in a close-grained basket.
4.
3. is let run, it's poured into a box and it's put in. If you can get roughness heat, I cool by a refrigerator and strengthen.
5.
5. If it hardens, I cut it into the size easy to eat and look pleasant to finish displaying it well. A mixture of vinegar and fermented soy bean paste will be added and completed.
※ There is a home where I'll make the one which availed itself of fermented soybean paste one night a dish of a box lunch, put sugar, make it sweet and take child's snack.

Information provided by : The local food which would like to leave it for young men

Local cuisine

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