What is Isobe Yaki in Japanese Food Culture?
Summer is nearly upon us, and when I think of the season, the first thing that comes to mind is the sea.
In many prefectures of Japan, beaches annually open on July 1st, and at beach houses called Umi no Ie (海の家), you can enjoy various drinks & foods like Kakigori shaved ice.
When it comes to the beach, in the Japanese language, the word Iso (磯) refers to the rocky coast, while Isobe (磯辺) means its vicinity.
But what I introduce here, Isobe Yaki (磯辺焼き), is what we typically have in the winter.
Isobe Yaki (磯辺焼き)
According to the article 磯辺焼き on Kotobank, Isobe Yaki has two meanings below,
- Grilled Mochi (rice cake) seasoned with soy sauce and wrapped with a sheet of Nori (dried seaweed)
- Grilled or fried dish using Nori
Isobe Yaki Mochi
The Mochi dish described by the no.1 definition is generally called Isobe Yaki Mochi (磯辺焼き餅).
Last winter, I introduced a recipe for the dish on this blog, so if you are curious, please read this article.
Yes, Isobe Yaki Mochi is a wintertime food.
Isobe Yaki using White Fish/Chikuwa
On the other hand, the no.2 Isobe Yaki typically consists of white fish or Chikuwa (tube-shaped fish cake) coated in Aonori-added batter and fried in oil.
Unlike Isobe Yaki Mochi, we enjoy this one throughout the year.
