Isobe

The name Isobe in Japanese, written as 磯部 or 磯辺, translates to 'seashore'. This name is predominantly found in eastern Japan and on the Ryūkyūan island of Miyako.

Isobe-yaki refers to the culinary practice of grilling or frying food with the addition of seaweed. The most common base for Isobe-yaki is mochi, a sticky glutinous rice cake.

Isobe-age is a type of tempura where 'Isobe' signifies 'Rocky Beachside'. This tempura is made with a batter flavored with the sea, most commonly incorporating 'Aonori' (Dried Green Laver Flakes). Other seaweeds like Nori, Hijiki, or Wakame can also be finely crumbled and added.

The Isobe style of cooking often features mochi as the primary ingredient, prepared as mochi Isobe-yaki, which involves grilling mochi coated in a sweet soy glaze and wrapped in nori seaweed. Seafood, such as squid Isobe-age, is also a popular dish prepared in this manner.

Isobe-style cuisine, particularly Isobe-yaki and Isobe-age, can be found in restaurants across Japan that specialize in traditional Japanese dishes, izakayas, and food stalls. Exploring local markets and eateries in regions where seaweed is abundant will often lead to authentic Isobe preparations.