Hirosaki Igamenchi
“Igamenchi” is a food culture filled with the wisdom and love of our ancestors, and has been passed down as “mother's taste”
Hirosaki Igamenchi introduction
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.