東京都·郷土料理
Fukagawa Meshi
Enjoying a bowl of rice soaked in the savory umami of clams, blowing on it to cool it down. This is a nutritious dish born from the fishing towns of Edo. During the Edo period, the Fukagawa area (present-day Koto Ward) was a fishing town where clams and hamaguri were abundant when the tide went out. It is said that the roots of Fukagawa Meshi lie in the quick meals prepared and eaten by fishermen during their breaks. Historically, it is said that rather than clams, the large quantities of hard clams (bakagai) caught nearby were used; it is believed that clams became the main star around the Meiji and Taisho eras. Today, both the cooked-in (takikomi) and poured-over (bukkake) styles are popular. The simple flavor that once satisfied working people continues to be loved as a local specialty of Tokyo.
Record it after reading
