Dekomawashi

This is a dengaku style grilled skewer passed down in the Iya region. Small potatoes, tofu, and konjac are threaded onto bamboo skewers, coated with miso sauce, and slowly grilled over charcoal in a sunken hearth. The name is said to come from how turning the skewers while grilling resembles a puppet being spun.

A small local Iya potato called goushi imo is often used, threaded onto a single skewer along with tofu and konjac. The basic method is to grill it partway first, then coat it with miso sauce and grill it again. The name is said to come from how standing the skewers in the hearth and turning them so they do not burn resembles turning the head of a deko puppet used in Awa ningyo joruri, the region's traditional puppet theater. It is written with characters meaning puppet turning.

Highlights

The appeal lies in the savory aroma of miso and the umami of ingredients grilled crisp over charcoal. With fluffy potato, chewy tofu, and springy konjac, one skewer offers different textures. It is a deeply flavorful dish that makes the most of mountain village ingredients.

Enjoying the Seasons

Since it is a warm dish grilled over charcoal, it is especially popular in the chilly autumn and winter. During a break in sightseeing around the vine bridge, savoring it fresh off the grill around a hearth is recommended.

Access and Basic Information

It can be enjoyed at teahouses and eateries around the Iya vine bridge in Miyoshi City. Access by car is convenient because it is a mountainous area, and many people stop by along with visiting the bridge.

A Quick Tip

Freshly grilled, it is hot, so aim for when the miso has browned and turned fragrant. Comparing the different textures of each ingredient skewer by skewer adds to the fun.

Practical Travel Notes

It is a casual snack easily bought at teahouses and stalls around the vine bridge, with one skewer running around a few hundred yen. Since it takes a little time to finish grilling, stopping by during a break in sightseeing makes it easy to pick up. Because Iya is mountainous with limited public transport, traveling by car is the practical choice. In winter, watch for icy road surfaces and dress warmly for your visit. At some teahouses you can watch the traditional hearth grilling, and savoring it piping hot off the grill is the real treat. Business is mainly during the day, and operating status can change with the season and weather, so it is reassuring to check ahead if you are coming from afar.

Practical Information for Your Visit

• Home region and ingredients: In the Ministry of Agriculture, Forestry and Fisheries' "Our Local Dishes" project it is introduced as "Iya no Dekomawashi", a dish of the Iya region of Miyoshi City, made with potatoes, konjac and tofu, and making use of Iya's local specialities "goshu-imo" potatoes and "iwa-dofu" firm tofu.
• The situation today: As fewer homes now have a sunken hearth, Tokushima Prefecture has published a recipe that can be made in an oven or under a grill and serves the dish in elementary and junior high school lunches as part of efforts to keep the tradition alive.
• Public facilities to stop at: Kazurabashi Yumebutai (345-1 Imakubo, Nishi-Iyayama Village, Miyoshi City / 0883-87-2200). Open 9:00-18:00 from April to November and 9:00-17:00 from December to March, with no closing days. There is a local products hall and a dining area, the municipal car park costs 500 yen for an ordinary car, and it is about a 5-minute walk to the vine bridge.
• Access: The hours for crossing the Iya no Kazurabashi vine bridge are 8:00-18:00 from April to June, 7:30-18:30 in July and August, and 8:00-17:00 from September to March. The toll is 550 yen for adults and 350 yen for elementary school children. Shikoku Kotsu's Iya Line bus connects Awa-Ikeda Bus Terminal, Oboke Station and the vine bridge.

* Opening hours and prices vary from shop to shop.

(Sources: Ministry of Agriculture, Forestry and Fisheries, "Our Local Dishes: Iya no Dekomawashi, Tokushima Prefecture"; Marugoto Miyoshi tourism portal media, "Kazurabashi Yumebutai" and "Iya no Kazurabashi"; Shikoku Kotsu official website)

Information Sources

This article is compiled from tourism information for Tokushima Prefecture and information published by each shop. Prices, menus and seasonal availability are subject to change, so please check each shop's official information for details.

Sightseeing Checklist

• Budget guide: Affordable, from a few hundred yen per skewer
• Where to eat it: Restaurants, roadside stations and shops in the Iya and Oboke areas
• Best time of day: During the day, as a snack or while strolling
• Avoiding the crowds: Easy to buy at shops in the sightseeing spots. Aim for a freshly grilled skewer
• Combine it with: Savouring it hot off the grill, the Iya no Kazurabashi vine bridge, the Oboke Gorge, and Iya soba