Niigata Prefecture


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  • Image Source : Niigata Tourist Association


Ingredients (For 4 persons)

  • Igogusa (Egogusa) 100g
  • Water 2L
  • Green onion, finely chopped as needed
  • Thinly sliced lemon peel as needed

How to cook

  • 1. Put the Igogusa (Egogusa) in a bowl and drain under running water to remove any debris.

  • 2. Bring a pot of water to a boil, add 1, and when it becomes soft, turn off the heat and let it steam for about 10 minutes.

  • 3. Put the pot back on the heat and knead over low heat to remove the garbage. Add water as needed, stirring to prevent burning, and turn off the heat when the Igogusa (egogusa) has melted.

  • 4. Spread a thin layer of 3 on a stainless steel or gold tray. When it hardens, cut it into 15 cm squares and roll it. Cut another 0.5 cm in width and place in a bowl. Garnish with your favorite condiments such as green onions and grated ginger, and serve with soy sauce.

provider : "Niigata no okazu: Local ingredients and cuisine" (written by: Niigata Prefecture Dietary Improvement Promotion Committee, published by Kaikosha)

* Recipes vary depending on the region and home.