Ego no Sumiso-ae ｜ Our Regional Cuisines

1. [Ego step 1]
Soak the Egogusa in water to remove dirt, then rinse thoroughly. Put into a pot with water and heat.

2. [Ego step 2]
Once it has dissolved into a paste-like consistency, mix well with a wooden spoon until it thickens to a transparency that you can see the bottom of the pot, then pour into a mold and allow to cool.

3. [Igo step 1] Rehydrate the dried Egogusa in water and remove the dirt. Leave to soak for about 30 minutes to 1 hours.

4. [Igo step 2] Dry in the sun (soak and sun-dry repeatedly until it becomes white).

5. [Igo step 3] Simmer 50g of dried Egogusa in 1L of water.

6. [Igo step 4] Cook over high heat for about 5 minutes, then stir. Stir with a rice paddle for about 15 to 20 minutes over medium heat (make sure the bottom does not burn).

7. [Igo step 5] When it becomes stick, turn off the heat, pour into a mold, and cool in the refrigerator.

8. In addition to sumiso, you can also eat it with
[Ego] karashi soy sauce, karashi sumiso, karashi vinegar soy sauce
[Igo] sansho miso, bonito flake soy sauce, wasabi soy sauce, karashi soy sauce