香川県·海鮮
Marugame Sea Bream Cuisine
When you lift the lid of the clay pot, steam rises gently, spreading the savory aroma of sea bream. Mixing the flaked meat into the hot rice allows the elegant umami to soak deeply into every grain. In Marugame and along the Seto Inland Sea coast, the tradition of Taimeshi—said to have been eaten by fishermen right on their boats—has been passed down through generations. The traditional wisdom lies in lightly grilling the sea bream whole, including the head, before cooking it with the rice; this suppresses any fishy odor and powerfully enhances the savory dashi flavor. In Sanuki, which once flourished with salt production, the tradition of Tai no Hamayaki (sea bream salt-grilled) also remains. This sea bream cuisine allows you to savor the auspicious fish of the Seto Inland Sea in its entirety. It is a true bounty from the Marugame sea, perfect for celebratory occasions.
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