島根県·郷土料理
Tai-meshi (Sea Bream Rice)
This is not a mixed rice dish (takikomi gohan). Hot rice is topped with crumbled sea bream, strained egg yolk and white, grated daikon radish, green onions, wasabi, and nori, all drenched in a secret dashi broth—eaten easily and smoothly, much like chazuke. That is the Matsue style of Tai-meshi. It was devised by Jotaro Nishimura, the first head chef of the long-established Minamikan, founded in 1888. Legend has it that the dish was created based on the fact that Matsue Clan's 7th Lord, Matsudaira Fumai, who had a delicate constitution, loved 'rice with broth.' The flavor is elegant, combining dashi made from dried bonito flakes with light soy sauce and mirin. Light and gentle on the body. It is a deeply beautiful bowl that you must taste when visiting Matsue.
Record it after reading
