What about it? Introducing low-calorie, healthy souvenirs made from seaweed [Akita Prefecture]

It's great to be able to buy delicious souvenirs from your trip, but are you worried about the high calorie content?

we will introduce a low-calorie and healthy souvenir recommended for such people: ego

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What is "ego"?

is a food made by boiling and dissolving egoso a type of seaweed from the family Cardamomaceae

The peak season for perilla is from July to August, so it is often eaten in the summer

Perilla is eaten in various places along the Sea of ​​Japan coast where perilla grass is grown, so we have compiled a table showing the different names and ways of eating it

	How to call Ego	Seasoning	remarks
Akita Prefecture	Ego	·soy sauce ・Dried bonito flakes	・Eat it as a daily side dish
Yamagata Prefecture	Ego	・Vinegared miso ※If there are any leftovers, pickle them in miso	・Eat it on special occasions such as weddings, funerals, and festivals
Niigata Prefecture	Ego	・Miso with mustard and vinegar ・Wasabi soy sauce	・Eat it on special occasions such as weddings, funerals, and festivals
Sado Island	Igoneri	・Green onion soy sauce ・Ginger soy sauce	・Cut it into thin strips like tokoroten ・It was originally eaten on special occasions such as weddings, funerals, and festivals, but it is gradually being incorporated into everyday side dishes
Nagano Prefecture	Igo	・Mustard soy sauce ・Miso with mustard and vinegar	・Eat it on special occasions such as weddings, funerals, and festivals

It is eaten all over Japan, but what sets it apart from other regions is that in Akita Prefecture it is often eaten as an everyday side dish, rather than as a special treat

If you look up the nutritional value of perilla in a food ingredient database, you will find that it is labeled as "perilla nori, dried." Per 100g, it contains 53.3g of dietary fiber, which helps prevent a sudden rise in blood sugar levels, and 210mg of calcium, which helps build bones, with a calorie content of 179kcal, making it a highly nutritious, low-calorie food

Reference: Ministry of Education, Culture, Sports, Science and Technology – Food Composition Database

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How to make homemade ego

We will show you how to make homemade ego using ego grass

Ingredients (for 6-7 people)

• Perilla (50g)
• Water (1000ml)

How to make

1. Wash the perilla leaves with water while loosening them and remove any debris
2. Drain the water and place in a pot, add water and bring to a boil over high heat
3. Once boiling, reduce heat to medium and stir slowly with a wooden spatula
4. Once the perilla has dissolved, reduce the heat to low and knead for 10 to 15 minutes, being careful not to burn the bottom of the pot
5. Transfer the perilla from the pot to a container, let it cool, then place it in the refrigerator until it hardens

It's not a particularly difficult procedure, so please give it a try

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Recipe for Perilla and Scallion Dressed in Vinegared Miso

Eggs are delicious when eaten as is, but we'll introduce you to a recipe for "Eggs and Scallions Dressed in Vinegared Miso," which can be easily eaten as a side dish with rice or as a snack with alcohol

Ingredients (for 1 person)

• Green onions (as needed)
• Perilla (20g)
• Miso (1/2 tablespoon)
• 1 teaspoon sugar
• vinegar (1/2 tablespoon)

How to make

1. Wash and boil the green onions, remove the roots and cut them
2. Cut the perilla into strips
3. Mix the seasonings in a bowl, add the green onions and perilla, and toss to combine

The vinegared miso goes well with both the green onions and perilla, making this a dish you won't be able to put down

Furthermore, if you search for leeks in a food composition database, you will find that they contain 21 mg of vitamin C and 3.1 g of dietary fiber per 100 g, making them effective in preventing constipation and colds

Eating it with shrimp will provide you with even more dietary fiber, so it is recommended to eat it as a side dish when you are not feeling well in the stomach

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lastly

Ego is a beloved food not only in Akita Prefecture but also in various regions along the Sea of ​​Japan coast, but we found that in Akita Prefecture it is often eaten as an everyday side dish rather than as a special treat for weddings, funerals, and other ceremonies

It is rich in nutrients and good for the body, and goes well with rice or as a snack with alcohol, so be sure to give it a try

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