In Himeshima, an island off the coast of Kunisaki Peninsula, there is a type of noodle called imokiri. When boiled, it has a slight sweetness to it and a supple, chewy texture. To make imokiri, sweet potatoes are sliced thin, dried and turned into powder form, then kneaded with water and cut into thin noodles. Boiled imokiri noodles are served with root vegetables and tofu simmered with soy sauce.