# Iya no dekomawashi ｜ Our Regional Cuisines

**Cuisine Name**: Iya no dekomawashi

**Region**: Our Regional Cuisines

## Main Lore Areas
Iya area, Miyoshi City

## Main Ingredients Used
Potatoes, konnyaku, tofu, etc.

## History, Origin, and Related Events
Dekomawashi" is a local dish of Iya area in Miyoshi City. Bite-sized potatoes, buckwheat dumplings, rock tofu, and round konnyaku are skewered and grilled with miso sauce. The skewers are placed on the hearth and grilled, turning the skewers in a circular motion so that they cook all the way through. It is said that the name "dekkomawashi" comes from its resemblance to the way the heads of "deku" (wooden dolls) in Awa ningyo joruri (puppet theater) are turned. In the Iya region, a small potato called "zyoshu-imo" is grown, and this is used in the dekomawashi. Iwa-dofu is a type of cotton (momen) tofu that is as hard as a rock, and is also made in the Iya region. It is also suitable for making dekomawashi, which is skewered and grilled. In addition, buckwheat flour is widely produced in the Iya region, as in "Iya soba" (buckwheat noodles), and many of Iya's specialties are used in this dish.

## Opportunities and Times of Eating Habits
This dish was mainly enjoyed as a home-cooked dish and eaten on a daily basis. It is common to stab the top ingredients in this dish in the following order: zodojumo (sweet potato), tofu, and konnyaku (konnyaku). Since konnyaku was not slippery, it served as a stopper for the ingredients on top. Although the ingredients were the same in each household, it is said that sometimes the dish was made with only zhojyuimono, especially during times when the zhojyuimono harvest was large.

## How to Eat
Prepare the zoshuimono and konnyaku by boiling them, then knead buckwheat flour with water, roll them into a ball, and boil them. These and bite-sized pieces of rock tofu are then skewered on bamboo skewers and grilled on a hearth before being coated with miso sauce and grilled some more. When grilling, the skewers are rotated in a circular motion to ensure that the tofu is evenly cooked.

## Efforts for Preservation and Succession
Since few households have hearths nowadays, Tokushima Prefecture provides a recipe for "dekomawashi" that can be made in the oven or on the grill in its "Tokushima's Local Cuisine" document. The book is designed to make it easy for people to become familiar with local cuisine. In addition, the dish is sometimes served at school lunches in elementary and junior high schools to pass it on to children.

## Ingredients
- taro: 8 pieces of about 40g (320g)
- Potatoes (enjusu imo): 8 pieces of about 30g (240g)
- tofu: half a knob
- Round konnyaku: 1 piece
- buckwheat flour: 60 g buckwheat flour
- Water (for buckwheat flour): 40g
- Miso Sauce: 80g
- Miso Sauce] Ginger (grated): Less than 1 tsp.
- Miso Sauce] sugar: 4 tbsp.
- Miso Sauce] Cooking sake: 2 tbsp.
- Miso Sauce] water: 2 1／3 tbsp.
- Miso Sauce] Wafu Dashi (Japanese soup stock): 1 tsp.
- Japanese pepper leaf: 8 pieces

## Recipe
1. 1. Wash and steam the sweet potatoes in their skins (6 to 8 minutes in a microwave oven, depending on the size). When softened, peel and cut into rounds (for large potatoes, cut into bite-size rounds, about 3 cm in diameter). Peel and boil the lentils over medium heat for 10 to 15 minutes until cooked through (for large potatoes, cut into bite-sized pieces about 3 cm in diameter and shape into rounds). Cut konnyaku into triangular pieces and boil for about 3 minutes. Cut 1／2 of the tofu into 8 rectangles.
2. 2. Mix the buckwheat flour with water, knead well, roll into bite-sized pieces, place in boiling water and boil for 2 minutes.
3. 3. For the miso sauce, combine the grated ginger with the seasonings and cook down in a microwave over low heat. Using a microwave is convenient because it can be done without burning. Repeat 3 times for 1 minute at 500w.
4. 4. Thread the konnyaku, tofu, potatoes, satoimo, and buckwheat dumplings onto 18cm-long bamboo skewers in this order, and grill until slightly charred, then brush evenly with miso sauce.
5. 5. Grill until the miso on the surface of the dumplings is browned.
6. 6. Garnish with kinomame sprouts and serve.

## Provider Information
provider : "Tokushima's Local Cuisine" (Tokushima Prefecture)

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