Local specialties
Tai Meshi
- 38Ehime
Your tasting map
- 38Ehime
Dish log
A local dish of Ehime in which a whole sea bream is cooked with rice, then its flesh is flaked and mixed in.
Dish profile
About this dish
- Main ingredients
- sea bream, rice
- History and origin
- Sea bream appears in the Kojiki and the Nihon Shoki and is said to have long been a familiar fish. In the Toyo region, including Imabari City, and in the Hojo district of Matsuyama City, Tai Meshi made by cooking a whole sea bream with rice has been eaten. The prefecture also has a Nanyo-region Tai Meshi that uses raw sea bream slices, and some restaurants now serve both.
- When it is eaten
- It is eaten throughout the year, and because sea bream is considered an auspicious fish, it is also often eaten at celebrations.
- How it is eaten
- A prepared sea bream is placed on rice lined with kombu and cooked; once done, the fish is taken out and deboned, and the flaked flesh is mixed into the rice before eating.
Sources
- 鯛めし 愛媛県 | うちの郷土料理：農林水産省 · Ministry of Agriculture · Source checked 2026-10-12
Recipes vary by region and household. This is not ingredient, allergy, or dietary guidance for a specific restaurant.
Dietary guidance
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- VegetarianNo direct clue found (this does not mean suitable)
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- HalalNo direct clue found (this does not mean suitable)
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- Gluten-freeNo direct clue found (this does not mean suitable)
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- PorkPork: no direct clue found (absence is not confirmed)
- Alcohol (mirin / sake)Alcohol (mirin / sake): no direct clue found (absence is not confirmed)
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- SpicinessNot confirmed by the dish information.
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- Ease of eatingNot confirmed by the dish information.
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- Venue settingNot confirmed by the dish information.
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