Chubu area

Dried egrets

Igisu" is a dish made from "Igisu grass", also called "egonori". It is said to have been sent to the Imperial Court as a gift as early as the Asuka and Nara periods. Igisu grass is a type of seaweed that washes ashore in the spring. It grows up to about 20 cm in length by entangling itself with the body branches of Hondawaras, and has many fine thread-like branches that split into two one after the other. It grows up to about 20 cm in length. It thrives from summer to fall and is mainly landed at fishing ports in the central and western regions of Japan. The collected "igisu" is dried immediately in the strong summer sun, and then washed in water and sun-dried three or four times to remove algae before it is preserved.
Igisu" is a dish based on the same principle as agar and tokoro-ten, which harden naturally without the addition of coagulant, etc. Local dishes based on the boiled and hardened Igisu grass are also found in other regions, such as Igisu Tofu and Ego-neri.

Igisu is often served in vegetarian dishes, festivals, seasonal festivals, weddings, and funerals, and many people associate the word "igisu" with New Year's and Buddhist memorial services.

The dried Igisu herb is rehydrated, boiled over a low flame, and hardened in a container. It can also be served with dressing or molasses. The key is to boil and dissolve the Igisu until the fibers become smooth. It may look like a yokan (sweet bean jelly), but when you put it in your mouth, the rich aroma of the sea spreads out and you can enjoy its unique tactile sensation, which is essential in vegetarian cooking. It is low in calories and rich in soluble dietary fiber and minerals.

(Outline of the people who have passed it on, preservation groups, use of SNS, and modern efforts such as commercialization, etc.)
In addition to being made at home, it is also sold at supermarkets and roadside stations.