Uwajima Fukumen
At a glance
| Name | Uwajima Fukumen (Fukumen) |
|---|---|
| Prefecture | Ehime |
| Region | Shikoku |
| Type | Seasoned konnyaku covered with colorful fish-and-egg soboro |
What is it?
Fukumen dry-fries fine konnyaku strips, seasons them with soy, dashi, sugar and mirin, then completely covers the platter with red and white fish or egg soboro, scallion and minced citrus peel.
History and local context
The vivid celebration dish is associated with Uwajima. Its name is explained either by covering, fukumen, the konnyaku like a mask or by a local word for cutting konnyaku; neither account is certain.
How to enjoy it
Mix the colored toppings lightly into the konnyaku at the table so the design remains visible at first. Blanch strong-smelling konnyaku if needed and check fish, egg, soy and citrus ingredients.
Availability varies by maker, season, and destination.
Frequently asked questions
Where is Uwajima Fukumen from?
It is associated with Ehime, in the Shikoku region of Japan.
What kind of food is Uwajima Fukumen?
This guide classifies it as seasoned konnyaku covered with colorful fish-and-egg soboro. See the overview for its defining ingredients and texture.
Can I order Uwajima Fukumen 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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