Imabari Igisu-dofu
Igisu-dofu cooks washed dried igisu seaweed in dashi until dissolved, adds raw soybean flour and cooks it thoroughly, then chills the mixture into a sliceable summer dish. Shrimp, abura-age...
At a glance
| Name | Imabari Igisu-dofu (Igisu-dofu) |
|---|---|
| Prefecture | Ehime |
| Region | Shikoku |
| Type | Chilled Imabari seaweed-and-soybean-flour gel |
What is it?
Igisu-dofu cooks washed dried igisu seaweed in dashi until dissolved, adds raw soybean flour and cooks it thoroughly, then chills the mixture into a sliceable summer dish.
Shrimp, abura-age, onion, edamame and other fillings appear in some official and household versions; the seaweed-soy base is the core.
History and local context
Imabari presents it as a local summer food. Despite the name tofu, it is not ordinary soy milk set with nigari, and raw soybean flour must never be tasted before full cooking.
How to enjoy it
Serve chilled in blocks, plain or with a little vinegared miso or soy sauce. Refrigerate promptly and check soy, shrimp, fish-dashi and variable wheat allergens.
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 chilled imabari seaweed-and-soybean-flour gel. 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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