# Igisu tofu ｜ Our Regional Cuisines

**Cuisine Name**: Igisu tofu

**Region**: Our Regional Cuisines

## Main Lore Areas
Imabari area

## Main Ingredients Used
Igisu, shrimp, boiled shrimp, raw soybean flour

## History, Origin, and Related Events
Igisu is a kind of seaweed that grows on rocks in shallow water, and is a kind of thin, branch-like red algae. It is caught in abundance on the coast around Imabari City in July and August. Igisu Tofu" is a dish made by boiling and dissolving haikisu and raw soybean flour in soup stock and hardening it like agar. The cool texture makes it easy to eat even in the hot summer when appetite is low. The "with ingredients" type includes shrimp, edamame (green soybeans), and other ingredients to make it look more colorful. Each household has its own unique flavor and mixes its own ingredients. The "without garnish" type is eaten with soy sauce or mustard miso.

## Opportunities and Times of Eating Habits
In the Ochi and Imabari areas of Ehime Prefecture, igisu-tofu is often eaten during Obon and Buddhist memorial services. Igisu Tofu" is one of the tastes of summer, and many people eat it as if they were eating chilled tofu.

## How to Eat
Wash igisu repeatedly in water, remove any debris, and soak overnight in water. Cut carrots, burdocks, and shiitake mushrooms into thin strips and season. Boil the shrimp with the skin on, remove the skin, and chop. Put the sardines and the boiled water from the shrimp in a pot and simmer slowly. Then add fresh soybean flour and cook further. Add light soy sauce and seasoned ingredients. When ready, cut into pieces and serve with mustard miso paste.

## Efforts for Preservation and Succession
The local people are making efforts to pass on the "taste of the old country" to future generations through activities such as teaching children about the local cuisine. It is sold at local supermarkets and school lunches because of its high dietary fiber content and high mineral content.

## Ingredients
- sea bream (Sparidae): 10g
- Boiled shrimp: 3 and 1／2 cups
- Raw soybean flour: 1／2 cup
- Shrimp: 100 g
- burdock root: 35g
- carrot: 15g
- shiitake mushroom: 2 pieces
- light soy sauce: 1 tbsp.
- Vinegared mustard miso] White miso: 150g
- Vinegared mustard miso] Vinegared sugar: 1 tbsp.
- Vinegared mustard miso] mirin (sweet cooking rice wine): 1 tbsp.
- Vinegared mustard miso] Vinegared miso with mustard: 5 tbsp.
- Vinegared mustard miso] Umami flavor enhancer: A pinch
- mustard paste: 1 to 1 1／2 tsp.

## Recipe
1. 1. Break up and rinse the sardines in cold water several times, remove sand and debris well, and soak them in water overnight.
2. 2. Cut carrot, burdock root and shiitake mushroom into thin strips and season.
3. 3. Boil the shrimp with the skin on, remove the skin, and chop. (Keep the boiling water.)
4. 4. Put 1 and the shrimp in a pot and bring to a boil slowly. Add light soy sauce, seasoned ingredients, and put in a sink to cool and harden.
5. 5. Combine the seasonings and make the mustard miso paste.
6. 6. When the igisu-dofu is ready, cut it into pieces and pour the mustard-vinegared miso over the pieces.You do not need to put the ingredients in the igisu-dofu.

## Provider Information
provider : "Ehime Local Cooking Story" (supervised by Shoko Watanabe, Ehime Prefecture Tourism Association)

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