🍱 Igirisu

A local dish passed down in the Shimabara Peninsula of Nagasaki Prefecture. "Igirisu" is said to have its roots in the dish "Igisu Tofu" from the Imabari region in Ehime Prefecture, which uses Igisu seaweed. Although the ingredients and methods vary slightly, a dish similar to those in Imabari started being made in Shimabara after the Shimabara Rebellion in 1637. This occurred when the Tokugawa Shogunate resettled farmers from various domains in Shikoku as part of reconstruction efforts after the rebellion. These newcomers discovered that Igisu seaweed could be harvested in the Ariake Sea just like in the Seto Inland Sea, leading to the development of this dish. The name "Igirisu" has no relation to the country name "England" ("Igirisu" in Japanese). Instead, it's believed to be a phonetic shift from "Igis," the name of the seaweed itself.