Central and South Sei food culture area, Ise-Shima food culture area (Ise City and Toba City area)

Dried shiitake mushrooms, lotus root, burdock root, carrot, konnyaku, fu, kombu, etc.

It is said that the name "aimaze" comes from the fact that the ingredients are boiled separately, seasoned, and mixed together. Most of them are dressed with slightly sweetened vinegar, but it varies from household to household. Frozen konnyaku is also a characteristic of this dish. Compared to regular konnyaku, konnyaku becomes spongy when frozen, allowing the flavor of the broth and other ingredients to soak into the konnyaku, and the texture of konnyaku is similar to that of meat, unlike the plump texture of raw konnyaku. Aimaze" was originally made by cutting the leftovers of "kumimono," a funeral dish, into small pieces, so to speak, it was a dish that utilized leftover materials. As funerals are no longer held in homes, "aimaze" is no longer made, but it is now made on purpose for New Year's holidays, when people miss the taste and gather together.
In some areas, it is made by mixing daikon and carrot namasu with shiitake mushrooms, deep-fried tofu, chikuwa, and other ingredients. It is said that this dish was made using leftover Osechi dishes from the New Year.

This dish has been served on occasions when people gather together, such as during Buddhist memorial services and New Year's holidays, and has been eaten since ancient times. It is called differently in different areas: "Aiai Namasu" in the Chunansei area, Futami (former Futami Town) in Ise City, and Toba City; "Aimaze" or "Kirigomi Namasu" in Matsusaka City; and "Aimaze" in Ise City.

Each ingredient is cut into strips or strips, then seasoned with soy sauce, sugar, and other seasonings, and finally the ingredients are combined and marinated in a mixture of vinegar to finish. Careful cooks season each ingredient as originally prepared. When seasoning, it is important to cook them thoroughly. It is a dish served on occasions such as Buddhist memorial services and New Year's Day, mainly in Matsusaka and Ise cities.

Local dishes and traditional dishes using products of Mie Prefecture are served as school lunches, and "Aimaze" is one of them. Aimaze," which uses many vegetables, has been handed down as a local flavor that will remain in children's memories.