- Main lore areas
- Main ingredients used
barley miso, soup stock, white fish, barley rice
- History/origin/related events
Satsuma" is a well-known local dish in Yawatahama City and other areas in the Nanyo region. Although it is a white fish, "satsuma" is made all over the prefecture, and the fish varies from region to region. Other than sea bream, satsuma is made with a variety of fish, including kozuna (red sea bream), ezo, horse mackerel, barracuda, himechi, mullet, sardines, and other miscellaneous fish, and in the mountainous areas, it is made with iroko, carp, crucian carp, and chub mackerel.
In Uwajima City and Ainan Town in the southwestern part of the prefecture, barley rice was often eaten in the old days. Satsuma" is a dish that fishermen ate on their boats, and it is also called "Iyo Satsuma. There are various theories about the origin of the name "Satsuma," including that it came from Satsuma Province (Kagoshima Prefecture) and that the cross-shaped slices of rice placed in a bowl to blend well with the broth look like the family crest of the Shimazu family of the Satsuma Domain. There is also a theory that the name "satsuma" comes from "satsuma," meaning a husband assisting his wife in cooking, but it is not clear which is the true origin.
- Opportunities and times of eating habits
A local dish made with fresh fish and miso in Ehime Prefecture. Because of the time-consuming nature of the dish, it is rarely made at home, and is now served exclusively at local restaurants. Satsuma" is a refreshing dish that can be enjoyed even in the summer when one has no appetite.
- How to eat
Grill the fish, break up the meat while it is still hot, mix it with barley miso and the fish meat in a mortar, and add broth made from the bones after breaking up the fish in the mortar. Cut lightly seasoned konnyaku into strips and serve over warm barley rice with chopped washed leeks and mandarin orange peels, depending on your preference. Cucumbers and other ingredients may also be added.
- Efforts for Preservation and Succession
Packaged products that are easy to make can be purchased at souvenir stores and highway service area kiosks. In addition, recently, packaged products containing ingredients and dashi broth are also available, making it easy to eat.