# Izumiya ｜ Our Regional Cuisines

**Cuisine Name**: Izumiya

**Region**: Our Regional Cuisines

## Main Lore Areas
Throughout the Prefecture

## Main Ingredients Used
Small Sea Bream, Soy Pulp, Hemp Seed

## History, Origin, and Related Events
"Izumiya" is a local dish from the Niihama region in Ehime Prefecture. It is a type of sushi made using seasoned soy pulp (known as okara or u-no-hana) instead of vinegared rice. The origins of this dish trace back to the Edo period in 1691, when the Besshi Copper Mine was established in the region by the Sumitomo family, who played a significant role in the region's development. While the Sumitomo family ate sushi made with rice, rice was not easily accessible to the common people. As an alternative to rice, the common people used soy pulp from soybeans cultivated in the space between the rice paddies, trying to replicate the appearance of the Sumitomo family's sushi. This dish became known as "Izumiya," derived from the Sumitomo family's business name, and is said to have spread to the various hometowns of individuals who had worked for the Sumitomo family across the prefecture. In the southern region of Nanyo, including Uwajima City, it is referred to as "Maru-zushi."

## Opportunities and Times of Eating Habits
“Izumiya” embodies the flavors of Ehime Prefecture, and is enjoyed during festivals and celebratory events. The type of fish used mainly consists of locally caught small fish in season, although occasionally species like sea bream or amagi may be used. Each household has its own way of flavoring the soy pulp and selecting the fish. It was enjoyed regularly in the past, and while it can still be enjoyed year-round today, there have been less and less opportunities to make it at home.

## How to Eat
To prepare, split the small fish open along the back, remove the bones from the middle, sprinkle with salt, let sit for about 30 minutes, then marinate in a mixture of sugar and vinegar. Once the surface of the fish whitens, remove and thoroughly drain the excess vinegar. Toast and season the soy pulp with the fish marinade, then mix with finely chopped ginger and hemp seed. Use this mixture to make sushi with the vinegared fish.

## Efforts for Preservation and Succession
(Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)“Izumiya” is available for purchase in the “side dish” sections of supermarkets and farmer’s markets. In an effort to preserve culinary traditions, reevaluate cultural value, and utilize regional resources, both Matsuyama City and Niihama City have shared their "Izumiya" recipes online, while Uwajima City's version is referred to as "Maru-zushi." Furthermore, these dishes are highlighted as part of the "Food Education Promotion Plan" in Ozu City and Uchiko Town.

## Ingredients
- Soybean Pulp: 200g
- Finely chopped ginger: a small amount
- Toasted Hemp Seed: 1 teaspoon
- Small Sea Bream: 3-4 fish
- [Seasoning A] Egg yolk: 1
- [Seasoning A] Vinegar: 4-5 tablespoons
- [Seasoning A] Sugar: 2 tablespoons
- [Seasoning A] Salt: 1／2 teaspoon
- [Seasoning A] Umami Seasoning: a small amount
- Salt: to taste
- Sweet Vinegar: to taste

## Recipe
1. 1. Split the small sea bream open along the back, remove the backbone, sprinkle with salt, let it sit for about 30 minutes, then rinse with vinegar and soak in sweet vinegar.
2. 2. Toast the soybean pulp, add seasoning A, and continue stirring and thickening over low heat.
3. 3. Allow the flavored soybean pulp from step 2 to thoroughly cool, then add chopped ginger and toasted hemp seeds.
4. 4. Stuff the mixture from step 3 into the prepared small sea bream.

## Provider Information
provider : Recipe source: "The Story of Ehime’s Local Cuisine" (Supervised by Ms. Shoko Watanabe, Ehime Local Promotion Association)

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