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Drink · Japan
Nihonshu
Japanese sake, a fermented beverage made from rice, koji and water. It is an official geographical indication of Japan and is served chilled, at room temperature, or warm, in small cups.
Flavors · Ehime
Tai-meshi
Red snapper and rice in two Ehime versions: in the north, the whole fish is cooked with the rice and shredded in the pot; in the south, raw slices marinated in soy sauce and egg are placed over the hot rice.
Traditional dish from Ehime
Also known as: Taimeshi, 鯛めし, Tai meshi
Illustrative images. The pictures in this guide are illustrations based on the real place, not photographs, and may differ from it.
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Tai-meshi — Ehime, Japan
Tai-meshi brings together tai, the red snapper, a celebratory fish in Japan, and rice. In Ehime there are two versions. In the Toyo region, in the north, around Imabari, and in Hojo, in Matsuyama, the whole red snapper is cooked with the rice, over kombu; then the flesh is shredded, bones removed, and mixed into the rice, which has absorbed the fish’s flavor.
In the Nanyo region, in the south, in Uwajima and surrounding areas, tai-meshi is raw: slices of red snapper are placed in a marinade of soy sauce, mirin, egg, sesame and broth, and everything, including the sauce, goes over the hot rice. According to the Ministry of Agriculture of Japan, it is said that the southern version was born on fishing boats, where fires could not be lit; horse mackerel was often used before, and the name tai-meshi remained for the version with red snapper.
The Kurushima Strait, near Imabari, has strong currents, and the fish there have firm flesh. Ehime lies between the Seto Inland Sea and the Uwa Sea, and red snapper is one of its best-known fish.
Tai-meshi is eaten year-round and appears at celebrations, because red snapper is an auspicious fish. Today there are restaurants that serve both versions throughout the prefecture, and families that make both.
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Where it comes from
Ehime
Dish from Ehime, in north and south versions.
Ingredients
North version: whole red snapper, rice, kombu, soy sauce and sake. South version: raw sliced red snapper, soy sauce, mirin, raw egg, sesame, broth, hot rice.
How it is eaten
North: the rice with shredded fish is served from bowls straight from the pot. South: the red snapper with its marinade is poured over the hot rice and mixed.
When it is eaten
Year-round; celebrations.
Your questions
Questions about Tai-meshi
What are the two tai-meshi of Ehime?
In the north, the whole red snapper is cooked with the rice and shredded in the pot. In the south, in Uwajima, raw slices of red snapper marinated in soy sauce and egg are placed over the hot rice.
Why is red snapper a celebratory fish in Japan?
Tai, the red snapper, is considered auspicious and appears at celebrations. In Ehime, tai-meshi is also served on these occasions.
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Beyond the guide
