Ehime Prefecture is bordered by the Seto Inland Sea to the north and the Uwa Sea to the west.

The sea bream that grows in this rich natural environment is well-known locally as the prefecture's fish. Among them, "taimeshi" (rice with sea bream), which is eaten in two different ways within the prefecture, is a rare dish in that the way it is prepared varies depending on the region.

This time, we will introduce the characteristics and appeal of taimeshi. We will also explain why Ehime tai is so delicious, so please enjoy until the end.

What is Ehime's "Taimeshi"?

There are two types of taimeshi in Ehime Prefecture.

One is "Uwajima Taimeshi" in the southern part of the prefecture, and the other is "Matsuyama Taimeshi" in the central part of the prefecture. Uwajima Taimeshi is made by marinating sea bream sashimi in a sweet and spicy sauce with dashi, mixing it with condiments, and then serving it on rice.

On the other hand, Matsuyama Taimeshi, which can be eaten in Imabari City and other areas, is made by cooking a whole sea bream together with rice, then breaking up the flesh and mixing it into the rice.

Both dishes bring out the deliciousness of sea bream, but why is it said that "sea bream is delicious" in Ehime?

This is due to the rich natural environment in the area. The Uwa Sea, where the Kuroshio Current flows in from the Pacific Ocean, is rich in minerals and other nutrients.

Moreover, the coastline is a complex of rias, making it ideal for fish farms. The sea bream that grows there is said to be rich in fat and delicious.

Additionally, the Kurushima Strait off the coast of Imabari City is famous for producing wild red sea bream that are line-fished and characterized by their rich flavor and firm texture.

The origin and history of Taimeshi

Taimeshi is popular in Ehime. Each dish actually has a different history.

The traditional "Matsuyama Taimeshi"

Matsuyama Taimeshi was created around 200 years ago.

At that time, Empress Jingu visited Kashima Shrine in what is now Matsuyama City to pray for victory before marching to Silla in Korea, and was presented with cooked sea bream on top of rice by local fishermen.

It is said that Empress Jingu, who tried the sea bream rice, was extremely pleased and praised its deliciousness.

"Uwajima Taimeshi" - a traditional fisherman's dish

It is said that the dish originated when the Iyo Navy, active in the Seto Inland Sea from the Kamakura to Muromachi periods, enjoyed sake on board their ships and put rice into the sake remaining in their bowls, mixing it with soy sauce and sashimi before eating. Since then, it has been passed down to the present day as a dish served on board fishermen's ships.

How to make Taimeshi

Matsuyama Taimeshi is made by cooking a whole fresh sea bream together with rice, seasoning it with salt, soy sauce, kelp, and dashi stock. Once cooked, the sea bream is broken into pieces and mixed with the rice. Garnishing with kinome (leaf buds) and mitsuba (Japanese parsley) enhances the flavor and makes the dish even more delicious.

Meanwhile, Uwajima Taimeshi is made by mixing fresh sea bream sashimi with dashi stock, soy sauce, mirin, egg yolk, etc., then placing it on rice and topping it with shiso leaves, sesame seeds, chopped nori, etc.

How to eat Taimeshi deliciously

To enjoy Ehime's taimeshi, it's a good idea to know about the different types of sea bream. Wild red sea bream is plump and has a light taste. It also has a crunchy texture.

On the other hand, farmed sea bream is rich in fat and has a chewy texture that goes perfectly with refreshing lemon and other spices. Both have their own merits, so please choose the one that suits your taste.

By the way, wild red sea bream often sells out depending on what is purchased on the day, so we recommend coming to the store early.

"Matsuyama Taimeshi" - a dish you can enjoy three times in one go

"Matsuyama Taimeshi" is made by cooking fresh sea bream in dashi stock until plump, and the simple seasoning of salt and soy sauce brings out the umami of the sea bream. Also, pay attention to the aroma the moment you open the lid. The gentle aroma of sea bream and kelp dashi fills the air along with the steam.

Matsuyama Taimeshi is said to be a dish that can be enjoyed three times in one go: first enjoy the taste as is, then top with condiments and have another bowl. Finally, top with dashi, wasabi, mitsuba, seaweed, etc. and have it as ochazuke, allowing you to enjoy the charms of the sea bream to the fullest.

"Uwajima Taimeshi" gradually becomes more delicious

To make Uwajima Taimeshi, mix dashi and eggs thoroughly, add sea bream sashimi and seasonings, then place about half of the mixture on top of rice and add dashi to taste.

The sweet and spicy soy sauce matches perfectly with the rich flavor of the sea bream. Combined with the mellowness of the egg yolk, it tastes just like a luxurious bowl of raw egg on rice.

In addition, the flavor of the sea bream sashimi will soak in as time passes, making it even more delicious and making you want to eat more and more rice.

Recommended sightseeing spots in Ehime Prefecture

From here, we will introduce some recommended tourist spots in Ehime.

Be amazed by the spectacular views of the Seto Inland Sea! "Kurushima Kaikyo Bridge"

The Kurushima Kaikyo Bridge, which connects Oshima and Imabari, is the collective name for three suspension bridges spanning a total distance of about 4 km.

Along with the Naruto Strait and the Kanmon Strait, it is known as one of the most dangerous sea passages, and the speed of the currents flowing through the complex topography and narrow waters is said to be up to 10 knots (about 5 meters per second).

There are paths for small bikes and bicycles/pedestrians on both sides of the bridge, and from the bridge you can enjoy the pleasant sea breeze as well as see the impressive whirlpools of the Seto Inland Sea.

Dogo Onsen, one of the oldest hot springs in Japan

Dogo Onsen has a history of about 3,000 years and is said to be one of the oldest hot springs in Japan.

It is a hot spring area that has been used as the setting for novels and movies, and its name appears in many historical documents. The alkaline simple spring water is smooth, colorless, and transparent. It is also mild, and is said to be good for healing and beauty.

By blending 18 springs, the hot spring water is kept at a comfortable temperature of about 42 degrees, and is a "direct from the source" hot spring that is not heated or diluted.

"10FACTORY" Producing the Charm of Ehime Mikan

Ehime Prefecture is blessed with a warm climate, and a wide variety of citrus fruits are grown there. 10FACTORY is the place where you can enjoy plenty of Ehime citrus fruits.

Here, you can compare three types of mandarin orange juice that are recommended for the season. There is a wide variety of flavors to sample, including "Unshu mandarin orange" with a good balance of sweetness and sourness, "Kanpei" with its exquisite sweetness, and "Kiyomi" which is a cross between mandarin orange and orange.

We also recommend the gelato and mandarin beer made with Ehime mandarins.

Access to Ehime Prefecture

From here, we will introduce how to access Ehime Prefecture.

Located in the northwest of Shikoku and facing the Seto Inland Sea, Ehime Prefecture is easily accessible by plane or bullet train.

It takes about 1 hour and 20 minutes from Tokyo's Haneda Airport to Matsuyama Airport. From Shin-Osaka to Matsuyama Station, it takes about 2 hours and 40 minutes via the Shinkansen and the Shiokaze Limited Express. If you are heading from Fukuoka, it will take about 4 and a half hours via the Shinkansen and the Shiokaze Limited Express.

If you want to enjoy a leisurely trip, we recommend traveling by ferry. Choose an option that fits your travel schedule.

Location of Ehime Prefecture

summary

This time, we introduced Ehime Prefecture's local gourmet dish, "Taimeshi."

"Taimeshi" is made using sea bream from Ehime, which boasts the highest production volume in Japan.
Please come to the restaurant and enjoy the exquisite taste of these vegetables grown in this rich natural environment!

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