# Igisu ｜ Our Regional Cuisines

**Cuisine Name**: Igisu

**Region**: Our Regional Cuisines

## Main Lore Areas
Chubu area

## Main Ingredients Used
Dried egrets

## History, Origin, and Related Events
Igisu" is a dish made from "Igisu grass", also called "egonori". It is said to have been sent to the Imperial Court as a gift as early as the Asuka and Nara periods. Igisu grass is a type of seaweed that washes ashore in the spring. It grows up to about 20 cm in length by entangling itself with the body branches of Hondawaras, and has many fine thread-like branches that split into two one after the other. It grows up to about 20 cm in length. It thrives from summer to fall and is mainly landed at fishing ports in the central and western regions of Japan. The collected "igisu" is dried immediately in the strong summer sun, and then washed in water and sun-dried three or four times to remove algae before it is preserved.Igisu" is a dish based on the same principle as agar and tokoro-ten, which harden naturally without the addition of coagulant, etc. Local dishes based on the boiled and hardened Igisu grass are also found in other regions, such as Igisu Tofu and Ego-neri.

## Opportunities and Times of Eating Habits
Igisu is often served in vegetarian dishes, festivals, seasonal festivals, weddings, and funerals, and many people associate the word "igisu" with New Year's and Buddhist memorial services.

## How to Eat
The dried Igisu herb is rehydrated, boiled over a low flame, and hardened in a container. It can also be served with dressing or molasses. The key is to boil and dissolve the Igisu until the fibers become smooth. It may look like a yokan (sweet bean jelly), but when you put it in your mouth, the rich aroma of the sea spreads out and you can enjoy its unique tactile sensation, which is essential in vegetarian cooking. It is low in calories and rich in soluble dietary fiber and minerals.

## Efforts for Preservation and Succession
(Outline of the people who have passed it on, preservation groups, use of SNS, and modern efforts such as commercialization, etc.)In addition to being made at home, it is also sold at supermarkets and roadside stations.

## Ingredients
- Dried Sage Grass: 25g
- Water: 500ml
- sesame seeds: Appropriate amount
- Soy sauce: Appropriate amount
- Vinegar: small amount

## Recipe
1. 1. Rinse the dried raspberry grass in water two or three times and then soak it in water to reconstitute it. Then, remove any debris by placing it in a colander.
2. 2. Put the water, water, and a small amount of vinegar into a pot and heat.
3. 3. Bring to a boil, then reduce heat to low and simmer, stirring frequently, for 30 to 40 minutes.
4. 4. When the mixture is well kneaded, transfer it to a bat or something and cool it in the refrigerator.
5. 5. When hardened, cut into bite-size pieces and sprinkle with sesame seeds. When ready to eat, dip the dumplings in soy sauce.

## Provider Information
provider : Tottori Dietetic Association

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