Yatsushiro City is located slightly south of the center of Kumamoto Prefecture. It is the second largest city in the prefecture after Kumamoto City. Due to the rich natural environment, agriculture has thrived here since ancient times, and the city boasts the number one production volume of "igusa grass", the raw material for tatami mats, in Japan (a national share of over 80%).
Igusa grass has many unique properties such as its scent, which has a soothing effect similar to spending time in forest, and many people say that lying down on a tatami mat makes them feel relaxed. In addition to its moisture-regulating effect and heat-retaining and insulating properties, tatami mats made from igusa grass also have excellent shock absorption properties.
We went out on a trip to try "igusa gourmet", which is attracting attention as a new way to enjoy igusa grass, the raw material for tatami mats.

Our first stop was Inada Limited, located along Prefectural Route 14. Here, you can find a wide variety of edible igusa grass products.

Founded in 1985, the company originally sold the thread used to weave rush into tatami mat covers. "We began researching edible uses for rush about 30 years ago, hoping to discover new appeals and uses for the grass," says Managing Director Inada Chikayoshi (pictured right).

Igusa is rich in nutrients such as vitamins and minerals, as well as dietary fiber. Its high nutritional value seems to be how it drew attention. "When we started developing edible uses, we began by growing the igusa in an environmentally friendly way without the use of pesticides," says CEO Takeo Inada (pictured left).

The store is filled with a wide range of edible rush products made by Inada and his team.

The products available are quite diverse, including such products as tea and furikake, but also protein powder and candy. Among these, the "igusa noodles" are popular for their chewy texture, and are served in restaurants and school lunches throughout the prefecture.

Tatami Ice Cream - the hit product that's garnering attention.

Our recommendation this time is the "Tatami Ice Cream." "For the people of Kumamoto Prefecture, the connection between 'igusa grass' and tatami mats is obvious, but some people outside the prefecture and overseas don't know that igusa is used as a raw material for tatami mats. We chose this name because we wanted people to know more about tatami mats and igusa grass," says Inada Chikayoshi. Indeed, "Tatami ice cream?" is certainly an eye-catching thought.

The ice cream is light green in color. When you put it in your mouth, the flavor of the igusa and the taste of Jersey milk go together perfectly. The aroma of the igusa spreads gently through the mouth, and it is not at all bitter or off-putting. Apparently the original scent of the igusa before it is made into tatami mats is quite subtle. This gentle taste is addictive.

As you continue to eat, a layer of brown rice ice cream appears underneath the tatami ice cream. This is also said to represent tatami mats. The layer of rush grass is reminiscent of the tatami mat surface, while the layer of brown rice is reminiscent of the traditional tatami mat bed made from rice straw, which is the filling for tatami mats. It's surprising how even the appearance is reminiscent of tatami mats.

The fragrant flavor of the brown rice further enhances the gentle taste of the igusa. The smooth texture is also exceptional. "Take it out of the refrigerator and wait about 5 to 10 minutes until it has melted a little, and it's ready to eat," Inada Chikayoshi told us.

"Tatami mats in Japan have a history of about 1,300 years. Igusa grass has a pleasant scent, and many people say that they feel relaxed in a room with tatami mats. Although they have been loved for so long, I believe that their appeal is still profound. We would like to continue developing products that bring out the appeal of tatami grass and share them with everyone."

Inada Ltd. is also accepting reservations for mini tatami mat making experiences. They are open on Sundays and holidays when the store is closed, so please inquire.

                                    Spot information (as of November 29, 2024)

Chinese Dining Taro is a long-established Chinese restaurant that opened in 1973. It was founded in Mukaemachi, Yatsushiro City, and is currently located in the Honmachi Arcade at the center of the city.

Honmachi Arcade is located close to Yatsushiro City Hall. It is a shopping street loved by locals, lined with cafes, restaurants, and clothing outlets. If you are visiting by car, there are paid parking lots scattered around the arcade.

The restaurant is equipped with counter seats, tables and tatami seating. When large ships are docked at Yatsushiro Port, many foreign tourists visit, and the restaurant becomes so busy that every seat is filled.

The restaurant is run by the second-generation owner, Takebe Kotaro. His father, Takebe Kotaro, trained at a famous Chinese restaurant in Tokyo before returning home and opening the restaurant in Yatsushiro. Kotaro himself studied abroad in China, where he learned authentic Chinese cuisine.

He was then made aware of ramen made with igusa grass. The first-generation owner tried and tested various methods to create a gourmet dish that would promote Yatsushiro, and came up with the idea of ​​kneading igusa grass into the noodles. Even now, he commissions a local noodle factory to make noodles using a unique blend.

It's a little hard to tell from the photo, but the noodles, which are made with igusa grass, have a slight green tinge. However, they hardly smell like tatami mats. Kotaro explained the noodles' appeal, saying, "They taste almost the same as regular Chinese noodles. They're chewy and don't get soggy. The igusa grass is also rich in dietary fiber."

All noodle dishes such as ramen and yakisoba served at Chinese Dining Tairou use igusa grass noodles. The most popular dish is the Yatsushiro Ramen (700 yen).

The soy sauce-based soup is made from chicken stock and is mixed with a hearty serving of vegetable paste seasoned with miso.

The miso is a blend of Hatcho miso and Hinagu miso. It is said that it becomes even more fragrant when lightly charred in a wok.

The soup has a clean taste, accented by the richness of the miso and the spicy kick of doubanjiang. The draw of this dish is how these flavors blend beautifully in your mouth.

The noodles are firm and medium-thin, and go perfectly with the soup. They are also packed with ingredients such as shrimp, pork, cabbage, green onions, and eggs, so you're sure to be completely satisfied.

The restaurant is scheduled to move to a new location within the same arcade (about a one-minute walk from its current location) in the spring of 2025. Be sure to try a bowl of noodles that lets you experience the charm of Yatsushiro-grown igusa grass.

                                      Spot information (as of November 29, 2024)

This small baked goods workshop sits quietly in a residential area. The shop is lined with baked goods handmade by qualified nutritionist Miyoko Umeda, including muffins, biscuits, scones, and more. They don't use eggs or butter, but rice flour from Kumamoto Prefecture. "We're particular about using natural ingredients and making baked goods that are also healthy," says Umeda with a smile.

They only sell their goods in the shop about once a week. They're open irregularly, so it's best to check their Instagram for their store hours before visiting.

There are about 15 kinds of muffins, each starting from 420 yen, using chocolate, tea, salted caramel, etc. There are also muffins using seasonal ingredients such as lemon in summer and chestnut in autumn.

In addition to rice flour, they also sell cookies made with whole wheat flour and crackers made with wheat flour. Many products featuring local ingredients such as tomatoes and green laver from Yatsushiro are also available.

The "Green Laver Salt Crackers" are not too sweet. The more you chew them, the more the flavor of green laver spreads in your mouth. These baked goods are perfect for adults and go perfectly with alcohol. Be sure to check out the new products that appear every season. The lineup changes depending on the day, so you can make new discoveries every time you visit.

One highlight was the "Igusa Chocolate Cashew Nut Muffin," made by kneading igusa grass into rice flour and topping it with chocolate and cashew nuts. It has a beautiful green appearance. It has a moist texture, and the subtle flavor of the igusa grass and the rich taste of the chocolate are a perfect match.

The dough contains chocolate, so if you warm it up in the microwave for about 40 seconds before eating, the chocolate will melt and become twice as delicious. Customers who come to buy baked goods are surprised to find that they contain igusa grass. However, once they try it, many people become repeat customers because of its gentle flavor.

The owner, Miyoko Umeda, said she had originally been interested in the high nutritional value of igusa grass. "I tried combining igusa with various ingredients, and the rich chocolate and fragrant nuts were a perfect match for the gentle taste of the grass. Igusa is rich in dietary fiber, of course, but it also contains plenty of folic acid. I recommend it for pregnant women who especially need folic acid," she said with a smile.

The baked goods sold in the store are limited in number, so selling out is not a rare occurance. You can make a reservation by phone or Instagram. They also set up stalls at events around the prefecture, so check out the store's information on Instagram.

                                      Spot information (as of November 29, 2024)