Okuto

Japanese: おきゅうと

The seaweed Egonori is boiled and melted, then poured and solidified like tokoroten. It is cut into string-like pieces and eaten with vinegar soy sauce, vinegar miso, or ginger soy sauce. It is similar to tokoroten, but has a slightly rough texture. It is a specialty of the Hakata region of Kyushu, and is a popular breakfast side dish. It is said that in the past, the cries of people selling okuyu could be heard early in the morning. Even today, its smooth and refreshing texture is a popular summer taste. There are various theories about the origin of the name, including that it is because the method of making it was passed down by fishermen, i.e., "Oki people."

Source : Heibonsha Encyclopedia About MyPedia Information

Japanese:

海藻のエゴノリを煮溶かしてところてんのように流し固めたもの。ひも状に切るなどして，酢じょうゆや酢みそ，ショウガじょうゆなどをかけて食べる。ところてんに似ているが，舌ざわりがややあらい。九州博多地方の名物で，朝食のおかずとして親しまれ，かつては朝早くからおきゅうと売りの声が響いたという。現在でもツルツルした涼感が夏の味覚として好まれている。名前の由来は，製法を伝えたのが漁師すなわち〈沖人〉だから，など諸説あるが不明。

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