Ikashumai

About Ikashumai

Yobuko's specialty “Ikashumai”, one of Kyushu's representative souvenirs, originated in the kitchen of the underwater restaurant Manbo. It started when it was served at the underwater restaurant Manbo so as not to waste the surplus squid. Using only the upper body of the squid, which is soft, and finished with a fluffy texture like light snow, you can feel the sweetness and umami of squid that is different from that of Ikizukuri, and the fluffy texture and plump that spreads throughout your mouth The chewy texture of is attractive. At Manbo, ingredients other than squid are carefully selected, such as onions with plenty of sweetness raised in designated production areas, freshly laid eggs of chickens raised only on feed with pure vegetable ingredients, and sea salt containing plenty of natural bittern ingredients and kneading them in. It's done.

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