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Shimane Matsue's specialty Menoha
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Co., Ltd. Tsuchie-honten
250-41, Yada-cho, Matsue City, Shimane, Japan

Category: Ita-Wakame
Raw Materials: Wakame (From Shimane Prefecture)

Best-Before Date: It was a year later (I wonder when they're going to peel off the seals on the new ones).

Ita-Wakame


Ita-Wakame is eaten mainly in the San'in region and is made by washing the wakame in water and drying it raw on a board. It can be eaten as it is, or it can be fried in a frying pan and eaten over rice.

Originally, Shimane's wakame is characterized by its thin leaf flesh, which is broad and soft on the other hand. Among them, Ita-Wakame, which is made from the soft sprouts of early spring, is a high quality product, and the price of the product is getting lower and lower. Incidentally, in Izumo region (eastern part of Shimane Prefecture), wakame is called "Menoha" and some of the products are written "Menoha".

Come to think of it, "Mekabu" is the root of wakame seaweed, isn't it? Let's remember "wakame" → "mekabu".


When I sniffed the smell, it smelled slightly like the sea. First of all, I tried to eat it as is, hmm? This one has the texture of nori (seaweed). Also, the taste is bland and there doesn't seem to be much of a presence. Hmmm, this is a very different food than the cut Wakame etc. When I took it out of the bag a little more and transferred it to a plate, I found it to be quite thin and light enough to blow away.

After a little bit of eating, the impact was less, so I tried a miso soup with a lot of Ita-Wakame in it. Then, the hard Ita-Wakame had been transformed into a soft Wakame, and the miso soup had a gentle shiso aroma. Mmm, it's good~. Cut It's a little more elegant than Wakame.

Afterword)
[ You're supposed to eat like this ]

* Use as a snack or as a snack by roasting or lightly. Sprinkled over rice, wrapped around rice balls, added to soup or miso soup.

* Put a little soy sauce on it for snacks and Ocha-zuke.

* To make two or three cups of vinegar, lightly pour boiling water through and then.

©Japanese Famous Foods , Update:2020/06/04