Ehime Prefecture


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  • Image Source : Imabari City Tourism Division

  • Image Source : Ehime Prefecture Council of Agriculture, Forestry and Fishing Village Life Studies


Ingredients (For 4 persons)

  • rice 2 cups
  • sea bream 200-300g
  • Dashi kelp 10cm
  • [Seasoning A] Light soy sauce 2tbsp.
  • [Seasoning A] Sake 1 tbsp.
  • [Seasoning A] salt 1/2 tsp.
  • Water or soup stock 2 and 1/5 cups

How to cook

  • 1. Scale, gut, and cut a slit (or two or three) in the skin of the sea bream.

  • 2. Wash rice and let stand for 30 minutes.

  • 3. Put the washed rice in the kettle, wipe with a wet dish towel, place kombu on top, and put 1 on top.

  • 4. Add seasoning A and water or soup stock, and cook as usual.

  • 5. When the rice is ready, remove the sea bream and kelp.

  • 6. Remove the bones from the sea bream, break up the meat and mix it into the rice.
    Add some kinome seaweed or mitsuba to the rice to enhance the flavor and taste.

Recipe Arrangements

provider : Ehime Culinary Institute

* Recipes vary depending on the region and home.

* This recipe video has been partially arranged to make it easier to cook at home.