What is Isobe Yaki in Japanese cuisine?
The summer season is nearly upon us, and when I think of summer, the first thing that comes to my 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 chilled drinks and simple foods like Kakigori shaved ice.
When it comes to the beach, in the Japanese language, the word “Iso (磯)” refers to the rocky coast and “Isobe (磯辺)” means its vicinity, but what I introduce here, “Isobe Yaki (磯辺焼き)” is what can often be seen in the winter.
Isobe Yaki (磯辺焼き)
According to the article “磯辺焼き” on Kotobank, Isobe Yaki has 2 meanings,
- grilled mochi (rice cake) that has been 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 Isobe Yaki Mochi on this blog, so if you are curious, please read this article.
Yes, Isobe Yaki Mochi is an Isobe Yaki dish that is often eaten in the winter season.
Isobe Yaki using White Fish or Chikuwa
The Isobe Yaki dish that represents the no.2 definition is typically made with white fish or Chikuwa (tube-shaped fish cake), where the main ingredient is coated in Aonori-added batter and fried in oil.
Unlike the no.1 definition Isobe Yaki, the no.2 definition Isobe Yaki is enjoyed throughout the year.