Igamenchi
いがめんち
"The desire to avoid wasting food gave rise to regional dishes beloved by all, from children to adults."
- Nana Sasamori
Embedded Files
Ministry of Agriculture, Forestry, and Fisheries. (n.d.). https://www.maff.go.jp/j/keikaku/syokubunka/k_ryouri/img/aomori_18_1.jpg
Historical Background
Historical Background
Aomori prefecture is facing the Tsugaru Strait to the north, the Pacific Ocean to the east, and the Sea of Japan to the west. This geographical condition has made it a thriving fishing prefecture for a long ago.
In Aomori, squid fishing has been a thriving industry, and people in coastal areas commonly eat squid. However, in the inland city of Hirosaki, seafood, including squid, was a precious ingredient because the region was far from the sea and freezing technology had not developed yet. Thus, Igamenchi is a dish born from the wisdom of local people who tried to eat squid without waste.
People in inland areas cooked squid from the coastal areas as Sashimi, rice sushi, or simmered dishes. Usually, the squid tentacles were left over, but people made use of them. They chop tentacles along with some vegetables, mix them with flour, flatten them, and then grill or fry them, and finally eat them with soy sauce. This is the origin of Igamenchi. “Iga” means squid, and “menchi" means minced meat.
Characteristics
Characteristics
Even now, Igamenchi is one of the popular local foods, especially in Hirosaki city. You can find it at local markets, deli counters in supermarkets, and in Izakayas at a reasonable price. It is a casual food, similar to fast food, and people enjoy it with their own unique spin on the ingredients and batter. Many stores offer it as a local speciality with variations, such as “Igamenchi rice bowls” and “Igamenchi burgers.”
This is often fried, but sometimes there is a grilled version, so the form Igamenchi is really flexible. It is also a popular home cooking in Aomori, and the ingredients or cooking recipe could be different depending on the households.
How to make
How to make
Ingredients
Squid 2 pieces
Onion 1/2
Carrot 40g
Egg 1
Plain flour 2 tbsp ※ Mix with onion and carrot
Salt and pepper to taste
Plain flour 3 tbsp ※ Adjust as needed while checking batter consistency
Salad oil as required
Garnish (cabbage, tomato) as desired
Chop the squid until it becomes slightly sticky. (Do not chop too finely to retain texture)
Chop the onion and carrot, and mix them with 2 tablespoons of flour.
Combine 1 and 2 with the egg, salt, and pepper, and add 3 tablespoons of flour.
Drop into hot oil and fry. Or grill on a pan with a generous amount of oil.
Enjoy with soy sauce or mayonnaise.
Where to eat
Where to eat
Sosakukyodoryori no mise
(創作郷土料理の店 菊富士 本店 )
Address: 1 Sakamoto-cho, Hirosaki-shi, Aomori
They have Igamenchi in their menu that are made in a traditional way.
You must be able to enjoy it with family or friends, with local brews.
In addition to Igamenchi, they have other Aomori cuisine. You can enjoy lunch and dinner at this location.
To know more
To know more
This video is a part of a TV program about a man who wants to open his restaurant in the future and learns about local cuisines to get inspiration and gain skills.
He tried to learn how to make Igaminchi from the local izakaya's master. This clip is good to watch to learn the specific tips for making great igamenchi.
（Japanese audio and subtitles）
Link of the video:
Direct Message from Nana
Direct Message from Nana
This voice is from the author of this website, Nana!
I visited Hirosaki with friends in November 2025. Hirosaki has many attractive aspects related to its history and tradition. An old castle and buildings reflecting the design of the Taisho period are beautiful. However, what I enjoyed most was the food in Hirosaki. There are many local marketplaces run by locals, where we can find a wide variety of unique cuisines. Igamenchi is one of them. It was quite affordable and had a volume that satisfied me, even when I was hungry. The more I chew, the more I feel the sweetness of the squid. It also pairs well with vegetables, making it enjoyable for everyone from children to adults. I found that this is one of the local foods that locals have loved for a long time.
The goodness of this cuisine lies in its development from the idea that people do not want to waste food. This story recounts the historical context of how people in Aomori lived and the values they shared. Even after changes in people's lives and technology, they still love and enjoy it. It shows their spirits and taste are something passed down by older generations. Through having Igamenchi, people can feel the connection with people in the old period and reflect on the history.
References
References
Kyodo Ryori Story. (n.d.). Hirosaki iga-menchi (Aomori Prefecture). https://kyoudo-ryouri.com/food/2753.html
Lotas Town. (n.d.). Enjoy the traditional “igamenchi” pancake, long cherished in the Hirosaki area, at the long-established Kikufuji Main Store! https://www.lotascard.jp/column/travel/tohoku/15223/
Ministry of Agriculture, Forestry and Fisheries. (n.d.). Our local cuisine: Ikamenchi (Aomori Prefecture). https://www.maff.go.jp/j/keikaku/syokubunka/k_ryouri/search_menu/menu/ika_menchi_aomori.html
Nisshin Oillio Group. (n.d.). Vol. 44 Aomori Prefecture (Hirosaki City): Iga-menchi. https://www.nisshin-oillio.com/report/kikou/vol44.html
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