愛媛県·郷土料理
Uwajima Taimeshi (Sea Bream Rice)
Dip glossy slices of sea bream sashimi into a sweet soy sauce mixture of raw egg and dashi, then place them atop steaming hot rice. As you scoop up the creamy egg coating and the firm texture of the sea bream, the sweet flavor of the ocean spreads throughout your mouth. Even within Ehime, the Uwajima version focuses on 'raw' ingredients rather than the cooked, simmered style. Originally known as 'Hyuga-meshi,' it is said to have been invented by naval forces and fishermen based in Himejima, Uwajima Sea, who needed a way to eat without using fire while on board ships. The origin lies in the wisdom of these sea men, who would pour rice into the empty sake bowls after drinking and heartily eat the sashimi coated in soy sauce. It is a unique raw delicacy exclusive to Uwajima, distinct from the Matsuyama simmered style.
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