Egeshi is a type of seaweed harvested on Tobishima Island, in the Shonai region of Yamagata Prefecture. It is generally known in Japanese as igis, and in some parts of Yamagata it is also called “egesu.”
Egeshi has long been enjoyed as a familiar local ingredient in the Shonai region, particularly as a topping for miso soup. It is one of the local foods that offers a direct taste of the sea surrounding Tobishima and the coastal communities of Shonai.
One of the most fascinating features of Egeshi is its vivid color change during preparation. In its raw state, the seaweed has a reddish-brown color. When a small amount is placed in a bowl and covered with piping-hot miso soup, it gradually changes to a beautiful green.
This makes Egeshi enjoyable not only for its flavor but also for its appearance. Watching the seaweed change color at the table adds a unique visual element to the meal while highlighting the connection between local cuisine and the sea.
When Egeshi is prepared as miso soup, eggplant has traditionally been one of the most common ingredients added to the bowl. The subtle flavor of the seaweed combines beautifully with the savory taste of miso and the soft texture of eggplant, creating a simple yet satisfying local soup.
Egeshi can be preserved using several traditional methods, including sun-drying, salting, and freezing. Preserved Egeshi can be enjoyed for a long period and is traditionally said to remain available even around the New Year season.
For visitors who want to enjoy the flavors of Tobishima and Shonai after returning home, preserved Egeshi can make an interesting local souvenir. Simply adding it to miso soup provides an easy way to recreate a distinctive taste of Yamagata’s coastal food culture.
The best season for Egeshi is generally from June through August. It is one of the seaweeds harvested from the Shonai coast during the summer and has long been part of the local diet.
When visiting the Shonai region or Tobishima Island, be sure to try Egeshi miso soup. Watching the reddish-brown seaweed gradually turn green when hot miso soup is poured over it is a memorable way to experience one of the region’s unique traditional foods.