Ikamenchi

It is a home-cooked dish handed down in the Tsugaru region. It is said that the 'gesso' that remains when squid is sashimi is beaten into minced meat, and then fried in flour together with vegetables such as onions and carrots. There are various theories, but it is said that in the period of food difficulties immediately after the end of the war, it was devised so that valuable squid can be eaten without leaving any place, and to eat vegetables deliciously. The umami of the squid and the crispy texture combined with the sweetness of vegetables and the flavour deep-fried in oil make it a very popular soul food from children to adults.
Basically, it is a daily dish at home, and there is a way to make it every home, and sometimes it is baked in oil without frying. It is a staple product in the market and supermarket's appetizer corner, and the price is cheap. It is a casual food like fast food, and you can freely arrange ingredients and dough. There are many restaurants that serve as local gourmet dishes, and there are also “Ikamenchi donon” on rice and “Ikamenti Burger” sandwiched between buns.