Hirosaki Igamenchi

About Hirosaki Igamenchi
Hirosaki Igamenchi (弘前いがめんち, Hirosaki igamenchi) is a traditional homemade dish where squid legs (geso) are finely chopped, mixed with seasonal vegetables and flour, then fried or grilled to perfection.
Unlike the coastal areas of Aomori and Hachinohe, squid was a rare and precious seafood in the inland Tsugaru region. While the squid's main body was used for sashimi, stews, or pickled sushi, the leftover legs (geso) were repurposed. Chopped squid legs, combined with leftover vegetables and flour, were shaped and cooked on a hotplate or fried in oil, creating what is now known as Igamenchi. This inventive and heartwarming dish is said to have originated in the Tsugaru region following the end of World War II.
Related videos
Reviews
There are no reviews yet.
Regional cuisine of Aomori region
Japanese Cuisine - Local cuisine
Kind of food
Recommended
-
Yaki Manju
Gunma / >Local cuisine -
Monkfish hot pot
Fukushima / >Nabe dish -
Hoshiimo (Dried Sweet Potatoes)
Ibaraki / >Local cuisine -
Akaushi Beef Bowl
Kumamoto / >Don dish -
Kuruma Ebi (Japanese Tiger Prawn)
Kagoshima / >Seafood -
Saba Sushi
Saitama / >Sushi -
Wakayama Ramen
Wakayama / >Ramen -
Trout sauce
Yamagata / >Seafood