Ehime Prefecture


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


Ingredients (For 4 persons)

  • barley miso 180 to 200g
  • green onion 2 sprigs
  • White fish 4 to 5 parts per 10 parts miso
  • konnyaku 1/2
  • sugar 1 tsp.
  • soy sauce 1 tsp.
  • mandarin orange peel a pinch
  • green onion a pinch
  • barley rice For 4 persons
  • soup stock 1 to 2 cups

How to cook

  • 1. Grill the fish and break up the meat while it is still hot.

  • 2. Mix 1 with miso and scald in a mortar and pestle. (Use a charcoal or gas flame to roast the fish until golden brown.)

  • 3. Remove the bones from the broth after breaking up the meat, let it cool, add it to 2, and let it thicken to taste.

  • 4. Cut konnyaku into strips and season lightly.

  • 5. Put the chopped leeks, chopped mandarin orange peels, and konnyaku in a separate bowl and serve over warm barley rice, depending on your preference.

Recipe Arrangements

provider : "100 Local Dishes of Ehime" (Ehime Prefecture Tourism Association)

* Recipes vary depending on the region and home.

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