"Fukagawa-meshi" has been selected as one of the 100 best local dishes by the Ministry of Agriculture, Forestry and Fisheries. Fukagawa-meshi has also been selected as one of the Five Greatest Meals in Japan, alongside Chushichi-meshi, Sayori-meshi, Kayaku-meshi and Uzume-meshi.

Let's explore the characteristics and history of Fukagawa meshi.

Characteristics of Fukagawa Meshi

"Fukagawameshi" is made by simmering raw clams and roughly chopped green onions in miso, then pouring the broth over rice. It is also called Fukagawadon.

Fukagawameshi is easy to make. Dissolve miso in boiling water, add clams and simmer. Add spring onions and simmer briefly, then pour over rice. Fukagawameshi is easy to eat, like ochazuke, and is popular among locals. When you bite into it, the delicious flavor of the clams fills your mouth.

There is another way to eat Fukagawameshi. Instead of pouring it over rice, you cook the clams and rice together. Nowadays, there are many restaurants that serve Fukagawameshi cooked with rice.

Clams, an essential ingredient in Fukagawameshi, are rich in taurine and vitamin B12, which are expected to improve liver function and promote metabolism. The miso used to season the dish is also rich in iron, and green onions are rich in vitamin C, which helps with iron absorption. Fukagawameshi is an easy way to get nutrition, and is also recommended for those who are concerned about anemia.

The history of Fukagawa-meshi

Fukagawameshi, as the name suggests, is a dish that originated in Fukagawa during the Edo period. The area south of present-day Eidai, Koto Ward, and Saga was called Fukagawaura. When the tide went out, the sand was exposed over a wide sandbar, and the area was famous as a fishing town where clams, hamaguri clams, and aoyagi (big clams) were caught in abundance. The high-quality clams, which were particularly abundant, were considered a Fukagawa specialty, and it is said that clams were called "Fukagawa."

It is said that the origins of Fukagawa-meshi lie in the "bukkake-meshi" meal that Fukagawa fishermen ate between work shifts. At the time, fishermen would boil seawater diluted with fresh water, simmer clams, green onions, and tofu, and pour the clear soup over cold rice. There is also a story that they would put salt-boiled blue yam on top of the rice. "Fukagawa-meshi" was a delicious, nutritious dish that could be quickly made between busy fishing shifts, and it was a long-standing favorite daily meal for fishermen.

After that, Fukagawameshi, which is easy to make, began to be served at food stalls and single-serving restaurants, and it spread. At home, "cooked rice" with clams was eaten as a mother's dish. Cooked rice that absorbs the flavor of clams is a home-cooked dish unique to Fukagawa, where fresh clams are available at low cost. It is said that clam cooked rice was created so that carpenters and other craftsmen could take it in their lunch boxes.

Although Fukagawa-meshi was once popular, the sight of Fukagawa-meshi gradually disappeared after the fishermen left when fishing rights were abandoned in 1962. However, around 1985, the Basho Memorial Museum and Fukagawa Edo Museum were opened, and tourists began to visit Fukagawa again.

This prompted an increase in restaurants serving Fukagawameshi, in an attempt to revive the everyday dishes of "bukkakemeshi" and "takikomigohan."

Tourist information and access for Koto-ku, Tokyo

Koto Ward, where you can eat Fukagawa Meshi, has many tourist spots. We will introduce two popular tourist spots in Koto Ward: Tomioka Hachimangu Shrine and Kiyosumi Garden.

Tomioka Hachimangu Shrine is a shrine located in Tomioka, Koto Ward, Tokyo, and was founded in 1627. It is affectionately known as "Edo's Largest Hachiman Shrine" and "Fukagawa's Hachiman Shrine." The Fukagawa Hachiman Festival, held every year around August 15th, is said to be one of the three major festivals of Edo. This shrine is also the birthplace of Edo Kanjin Sumo, and within the grounds there are many stone monuments related to sumo, including the Yokozuna Rikishi Monument.

Kiyosumi Garden is a Japanese garden located in Kiyosumi, Koto-ku, Tokyo, and has been designated as a Tokyo Metropolitan Place of Scenic Beauty. It is a stroll-style garden with a pond, artificial hills, and dry landscape gardens. The site adjacent to the west side of the garden is an open park, and is a popular spot for cherry blossom viewing in spring. Part of this land is said to be the former residence of Kinokuniya Bunzaemon, a wealthy merchant from the Edo period.

Koto Ward, where you can enjoy both gourmet food and sightseeing, is located about an hour by train from Tokyo Disneyland. With easy access, why not visit Koto Ward when sightseeing in Tokyo?

We also recommend taking a leisurely drive there by car. Try finding the best way to get there.

Location of Koto Ward, Tokyo

summary

"Fukagawa Meshi" was born from fishermen's meals. This culture was once on the verge of being lost, but thanks to the efforts of the local people, it has become popular again.

Today, it is selected as one of the five most famous rice dishes in Japan. Fukagawa-meshi is now served at a variety of restaurants, and its variations are expanding. Fukagawa-meshi, with fresh raw clams, roughly chopped green onions, and the rich flavor of miso permeating the rice, is a traditional Edo dish that remains to this day.

If you visit Tokyo, be sure to try Fukagawa meshi.

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