Imabari Igisu-dofu
At a glance
| Name | Imabari Igisu-dofu (Igisu-dofu) |
|---|---|
| Prefecture | Ehime |
| Region | Shikoku |
| Type | Seaweed gel enriched with raw soybean flour and savory fillings |
What is it?
Igisu-dofu cooks dried igisu seaweed with soybean flour until dissolved, seasons the mixture and chills it into a firm savory gel containing shrimp, dried fish, carrot, burdock, konnyaku or hijiki.
History and local context
The dish belongs to Imabari and other Seto Inland Sea communities and may simply be called igisu. Ingredient combinations and whether it is served with soy sauce or vinegared miso vary markedly by island and household.
How to enjoy it
Cut chilled into neat blocks and eat the seaweed-soy texture with its embedded fillings. Keep refrigerated and check soy, shrimp and fish allergens; traditional soybean flour must be fully cooked rather than tasted raw.
Availability varies by maker, season, and destination.
Frequently asked questions
Where is Imabari Igisu-dofu from?
It is associated with Ehime, in the Shikoku region of Japan.
What kind of food is Imabari Igisu-dofu?
This guide classifies it as seaweed gel enriched with raw soybean flour and savory fillings. See the overview for its defining ingredients and texture.
Can I order Imabari Igisu-dofu online?
Use the Rakuten Japan search link on this page. Confirm the maker, ingredients, storage requirements, and international shipping before ordering.
Order from Japan
Search Rakuten Japan using the original Japanese food name. Search results and product pages may be available only in Japanese.
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