Igisudōfu イギス豆腐

History and Origins

It's a dish of oceanic algae and soybeans, called "Igis," that melts, that solidifies like the cold weather, and that's the same principle as the cold weather and earth that solidifies without coagulants. There are always occasions when people gather together, such as trays, festivals, family and relatives, and in some areas of the summer. Materials and flavors vary from region to family. In the summer, we cool ourselves in the refrigerator and eat. Iggis is called the "sustens" and is a form of tengusa in red - brown algae that grow up in summer and fall. It's shaped like a thin thread that divides into two legs. It's shaped. Igigus grows in the deep waters of the sea, but in spring and summer, it flows into the bays and the shallows of the coasts, so it harvests rocks and pebbles. After the harvest, wash the wash and dry the sun repeatedly. Low calories, rich in fiber and minerals, and considered to be a common diet for longevity. It's been eaten long ago and is said to have already been held in the morning court as a gift by the bird and Nara period. It's getting harder to get now. What boils up and hardens the igis can be seen in birdcatchers, kabaskas, Nitami, Nagasaki, and Fukuoka.

When It Is Eaten

Until about the year 35 of Showa, it was a common occasion for people to gather around, including trays, festivals, family and relatives. There are areas in particular where you eat a lot in summer.

How It Is Eaten

Wash carefully the dried Igigis. The raw bean flour and the yiggis are melted and boiled in water. Put it in a square container, cool it down, cool it down, cut it. There are times when you can put just enough stuff to solidify the eiggis, or carrots, beans, onions, or rice or water. When you eat, you eat with a taste of citrus, citrus, citrus, or soy sauce.

Recipe — Serves 4

Ingredients

• 12 g イギス
• 1 21/2 cups dashi stock
• 80 g 大豆粉
• 2 2/3 cups dashi stock
• 4 shiso leaves
• 2 myoga ginger
• Seasonings: 2 tbsp white miso
• Seasonings: 1 tbsp vinegar
• Seasonings: 1 tbsp sugar

Method

1. Igis boils back into the water, boils it back into the water, mixes it with juice 1. When the igis melts, they are in there, and put in the peas mixed with juice 2 and cook them for about two minutes without burning.
2. I'll pour it in and cool it down. Put it on a vessel, mix it with the flavored sauce, make it into a citrus, add the leaves and the walrus.

Dish data: Ministry of Agriculture, Forestry and Fisheries (MAFF), “Uchi no Kyodo Ryori” (Our Regional Cuisines) database, used under the Public Data License (PDL1.0); translated and adapted from the Japanese original.