In Miyoshi city, Tokushima prefecture, in addition to the traditional dishes of Oboke and Iya, you can also find a dish called dekomawashi, which has been passed down for generations among the folk who inhabit the deep mountainous region.
Simply put, the dish is reminiscent of miso dengaku (a miso-glazed tofu dish), but as the skewered tofu, etc. resembles the dolls that appear in traditional Japanese puppet theatre (also known as “deko”) when being turned and roasted on a fire, the dish got the name dekomawashi (‘mawashi’ = the act of turning something around).
Common ingredients include goushiimo (small potatoes that are a local Iya specialty), iwadofu (a type of tofu) and konnyaku.
While even today, in the Iya region’s traditional thatched houses, dekomawashi are fried together with river fish in sunken fireplaces, they can also now be found on everyday dinner tables. If you stay at an Iya inn, you may even have the chance to taste dekomawashi by a sunken fireplace. Just the thought of that sounds kind of exciting, don’t you think?
You can also find dekomawashi on sale near Kazurabashi, a suspension bridge that is Iya’s most well-known sight. (https://setouchifinder.com/en/detail/343/).
Cooked in the sunken fireplace in front of the shop, starting at the left there is masu (rainbow trout), ayu (sweetfish), and then, dekomawashi!
Does it look like a doll to you?
Naturally, you can also find it on restaurant menus. Iyabijin, an Iya soba noodle restaurant that serves delicious noodles, is also one of the restaurants that serves dekomawashi.
Although small, the goushiimo potato has a rich flavor. It’s served with iwadofu, which is popular for its hardness, and konnyaku coated with savory miso sauce. Ohhhh.. I feel like I can just keep on eating! Waiter, please just keep them coming!
If you visit Iya, how about trying some dekomawashi?
Seiryu no Sobadokoro Iyabijin
Location: 9-3 Zentoku, Nishiiyayamamura, Miyoshi city, Tokushima prefecture
Closed: Open all year
HP: http://iyabijin.jp/ (Japanese)
Setouchi Finder Photo-writer: Daisuke Chiba
Daisuke Chiba / Photo-writer I was born in 1985 in Miyoshi City, Tokushima Prefecture, and now live in Tokushima City. After graduating university, I worked at a publishing company as an editor for various mooks, and in April 2014 I went freelance. I work as a photographer, copy-writer and editor, but also do product development and other stuff as well. If anyone needs me, I can do anything! Except, in spite of my being from Tokushima, dancing - I’m really bad at dancing Awa Odori!
> A guided tour, including teatime, where you can see the former “Koshien Hotel” – “Frank Lloyd Wright type” architecture by Arata Endo. / Koshien Hall at Mukogawa Women’s University (Nishinomiya-shi, Hyogo)
> Experience the ancient way of salt making on Kamikamagari-jima Island on the Tobishima Kaido in Aki-nada! / Kamagari Ancient Salt Making Remains Restoration Pavilion & “Amabito-no-Moshio” (Kure-shi, Hiroshima)
See more articles about "Gourmet"GourmetList
Kobe City Himeji City Amagasaki City Akashi City Nishinomiya City Sumoto City Ashiya City Itami City Aioi City Toyooka City Kakogawa City Ako City Nishiwaki City Takarazuka City Miki City Takasago City Kawanishi City Ono City Mita City Kasai City Sasayama City Yabu City Tanba City Minamiawaji City Asago City Awaji City Shiso City Kato City Tatsuno City Inagawa Taka Inami Harima Ichikawa Fukusaki Kamikawa Taishi Kamigori Sayo Kami Shinonsen
- Okayama Pref.
- Hiroshima Pref.
- Yamaguchi Pref.
- Tokushima Pref.
- Kagawa Pref.
- Ehime Pref.