# Igirisu ｜ Our Regional Cuisines

**Cuisine Name**: Igirisu

**Region**: Our Regional Cuisines

## Main Lore Areas
Shimabara Peninsula

## Main Ingredients Used
Dried Igisu seaweed, Wood Ear mushrooms, Cotton tofu, Carrot, Peanuts

## History, Origin, and Related Events
A local dish passed down in the Shimabara Peninsula of Nagasaki Prefecture."Igirisu" is said to have its roots in the dish "Igisu Tofu" from the Imabari region in Ehime Prefecture, which uses Igisu seaweed. Although the ingredients and methods vary slightly, a dish similar to those in Imabari started being made in Shimabara after the Shimabara Rebellion in 1637. This occurred when the Tokugawa Shogunate resettled farmers from various domains in Shikoku as part of reconstruction efforts after the rebellion. These newcomers discovered that Igisu seaweed could be harvested in the Ariake Sea just like in the Seto Inland Sea, leading to the development of this dish.The name "Igirisu" has no relation to the country name "England" ("Igirisu" in Japanese). Instead, it's believed to be a phonetic shift from "Igis," the name of the seaweed itself.

## Opportunities and Times of Eating Habits
It used to be a staple dish, but due to the labor-intensive process of making it and the fact that Igisu seaweed has become a premium ingredient, fewer households make it nowadays. It's now considered a dish for special occasions like ceremonies and events. However, there are a few local eateries that offer it on a regular basis.

## How to Eat
To make "Igirisu," boiled or sautéed ingredients are mixed with dissolved dried Igisu seaweed, then poured into a mold to set. Once it becomes similar in texture to yokan (a type of sweet jelly), it's cut into equal pieces and eaten as is, allowing one to savor the flavors of the ingredients and the pleasant texture. Additionally, there's a variation called "Shiro Igisu" which doesn't contain any fillings and is often enjoyed by brushing on sesame soy sauce or white dressing.

## Efforts for Preservation and Succession
(Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)Sets to easily make "Igirisu" at home are provided as a return gift for hometown tax donations to Shimabara City and Minamishimabara City. The hope is that the deliciousness of Shimabara's traditional cuisine will be enjoyed and cherished across Japan, ensuring its continued legacy.

## Ingredients
- Igisu seaweed (dried): 60g
- Peanuts: 60g
- Thick-fried tofu: 1 block
- Carrot: 1
- Wood Ear mushrooms: 3 pieces
- Rice bran: 150g
- Light soy sauce: 80cc
- Canned mackerel with miso: 1 can
- Rice bran water (second extraction): 8 cups
- Sugar: 2 tablespoons
- Dashi stock powder: to taste
- Salt: to taste

## Recipe
1. 1. Soak the dried Igisu seaweed in the first extraction of rice bran water, then tightly squeeze it. (The first extraction is the liquid extracted after lightly squeezing rice bran; discard the soaking liquid.)
2. 2. Slice the Wood Ear mushrooms and carrot thinly. Cut the tofu into 1cm cubes. Roast and coarsely crush the peanuts.
3. 3. In a pot, add the second extraction of rice bran water and heat it.
4. 4. Once it boils, add the Igisu seaweed and dissolve it while stirring with a wooden spoon. (Use medium heat.)
5. 5. Add sugar, soy sauce, dashi stock powder, the ingredients from step 2, and the canned mackerel (flaked with its juices) into the pot and mix.
6. 6. As it heats, it will thicken to a paste-like consistency. Stir and knead over medium heat for about 20 minutes to avoid burning, then adjust the taste with salt. (Cooking time may vary based on quantity and heat level.)
7. 7. Add the crushed peanuts and mix to avoid uneven distribution.
8. 8. Pour the mixture into a mold and let it cool and solidify. Cut it into suitable sizes and serve.

## Provider Information
provider : Minamishimabara City Food Improvement Promoters Association

![Image](Not found)