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Ita Wakame ｜ Our Regional Cuisines

  • Tottori Prefecture

    Ita Wakame

Ita Wakame

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  • Ita Wakame
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    Image Source :Non Profit Organization "Raibu(live-yodoe)"

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    Image Source :Non Profit Organization "Raibu(live-yodoe)"

  • recipe image
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    Image Source :Non Profit Organization "Raibu(live-yodoe)"

  • Main lore areas

    Around the coastal Area of Tottori Prefecture

  • Main ingredients used

    Wakame(=Seaweed)

  • History/origin/related events

    "Ita-wakame" is a simple product made by arranging freshly harvested wakame seaweed in a flat, board-like shape and drying it. No seasoning is added, relying solely on the natural saltiness and umami of wakame to make it a dish that pairs well with rice. The mountainous areas with abundant forests are home to several clear streams that flow into the Sea of Japan, bringing plenty of nutrients from the forest. The wakame grown with these nutrients has a delightful flavor and is delicious when consumed as is. Additionally, wakame contains various nutrients such as dietary fiber, alginate, and fucoidan. The wakame used for "ita-wakame" is sourced from local fishermen who dive to harvest it.

  • Opportunities and times of eating habits

    The season of new shoots, from late March to early April, is considered the most delicious time of the year.

  • How to eat

    The harvested wakame, once cut, is carefully washed in water within 4 hours of harvesting. Each piece is spread out, and the arranged wakame is then slowly dried at low temperatures for approximately 24 hours to create the sheet-like dried wakame. To savor the natural flavor of wakame, it's best enjoyed simply. The crispy texture of "ita-wakame" is enhanced by lightly grilling it, and it can be sprinkled over rice for a delicious experience. Alternatively, you can rehydrate it with water and add it to miso soup or ramen.

  • Efforts for Preservation and Succession

    (Outline of the traditions, the preservation society, social media use, modern approaches to commercialization)
    In the past, it was a gift presented to Emperor Showa and was appreciated by him. Currently, it is a specialty product of the San'in region and is not widely available nationwide. However, it can be purchased through the internet or antenna shops.

RECIPE

Ingredients

  • Wakame(=Seaweed) As needed

How to cook

  • 1. Wash the harvested Wakame(=Seaweed) thoroughly with water within 4 hours after harvesting, taking extra care not to lose the flavor of the wakame.

  • 2. Place the washed Wakame(=Seaweed) on a sieve-like board, spreading each leaf while arranging them. Let the arranged wakame dry slowly for about 24 hours at a low temperature to create dried wakame in a sheet form.

provider : Non Profit Organization "Raibu(live-yodoe)"

Recipes vary depending on the region and home.

Contact

Food Cultures Office, Overseas Market Development and Food Cultures Division, Food Industry Affairs Bureau, Ministry of Agriculture, Forestry and Fisheries

Tel:+81-3-3502-5516

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