新潟県·郷土料理
Igoneri
This is a unique representative dish of Sado, made by kneading seaweed into a solid form. 'Igo-gusa' harvested from the Sea of Japan is sun-dried, boiled while adjusting the amount of water, thoroughly kneaded, spread thinly, and then cooled to set. It is said to have originated from 'Okyuto' in Hakata, Kyushu, and traveled via Wajima to Sado and throughout the Echigo region through the movement of Kitamaebune trading ships and fishing vessels. This food culture, which has continued since the Edo period, was also selected as a local dish by the Ministry of Agriculture, Forestry and Fisheries. Its smooth texture pairs perfectly with ginger soy sauce or vinegar miso. It is a simple yet profound taste of Sado that allows you to feel the blessings of the sea. It is also an ideal accompaniment to alcoholic beverages.
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