大分県·郷土料理
Ryukyu
Place slices of sashimi, glistening with the soy sauce marinade, atop hot steaming rice. The aroma of sesame and ginger rises, and if prepared as chazuke (rice with tea), it reveals yet another side of its flavor. It is an indispensable local taste on Oita's dining tables. Made by marinating freshly caught fish in a sauce of soy sauce, sake, and mirin mixed with sesame and ginger, it is believed to have originated as a fisherman's meal. It was a way to use wisdom to enjoy leftover sashimi deliciously. There are various theories regarding the origin of its name; some say the method was learned from fishermen in Okinawa (Ryukyu), while others suggest it derived from calling sesame-coated dishes 'Rikyu-ae.' Its charm lies in being enjoyed with seasonal fish such as horse mackerel, mackerel, and yellowtail.
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