Hirosaki Igamenchi

About Hirosaki Igamenchi

It is a home-cooked dish in which squid legs (geso) are tapped with a kitchen knife, and seasonal vegetables are mixed with flour, and fried or grilled.
Compared to Aomori and Hachinohe, squid was a valuable marine product in the interior of Tsugaru. The meat is used for sashimi, simmered dishes, sushi pickles, etc., and the remaining squid legs (geso) are hammered with a kitchen knife, mixed with flour together with leftover vegetables at home to shape them, and baked or deep-fried in oil on an iron plate. It is said that it was born in the Tsugaru region immediately after the end of the war.

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