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.

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.