Fukumen

Fukumen introduction

Fukumen is said to have been introduced as an event meal of the Uwajima Domain. Konjac, which is the main ingredient, is made from konjac potatoes, but this potato was harvested well even during the famine of the Edo period. At that time, it began to be cultivated to secure food. There are several origins of the name “Fukumen”. In Uwajima, konnyaku is called “Yamafuku”, and it is a dish that uses thin cut like noodles, so you can't see “Fukumen”, also, konjac. There are theories that they got this name because they were covered completely with a soboro, and some theories say that cutting the material into small pieces is called 'Fukume.' It is said that the pink soboro on konnyaku is used in spring, green green onions in summer, mandarin oranges in autumn, white soboro in winter, and representing the four seasons to serve as a dish on the day of Halle. It is eaten as a dish of halle such as wedding receptions and longevity celebrations as banquet dishes for festivals and New Year's holidays. It looks very vivid and is an essential piece for celebrations. When celebrations occur in the area around Uwajima City, you can make a bowl that is served with feasts in large vessels and eaten by a large group of people, but 'Fukumen' is an essential part of the bowl.

ふくめんの作り方

Other information

• NameFukumen
• Area Ehime
• Kind of food Local cuisine

Ehime Other recommended dishes

Local cuisinerelated dishes