新潟県·ご当地グルメ
Tsubame Kamameshi
A local gourmet dish for special occasions that has been loved by the people working in Tsubame, the city of metal. It is said to have originated from 'Shogetsu Sakaba,' opened in 1959 by a shop owner who was engaged in file manufacturing. The kamameshi (kettle rice), cooked in bonito and kelp dashi, quickly gained a reputation and, due to the connection with the former file craftsman, earned the support of presidents in the metal industry. After completing major projects, these presidents would treat their employees to this kamameshi. At banquets, it was packed in bento boxes as souvenirs for families, spreading to various households. A warm dish that grew alongside the city of Tsubame, which flourished through western tableware manufacturing. The aroma of freshly cooked rice carries the weight of the history of those dedicated to craftsmanship.
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