Local specialties
Uwajima Tai Meshi
- 38Ehime
Your tasting map
- 38Ehime
Dish log
A tai meshi from Uwajima and elsewhere in the Nanyo region in which sea bream sashimi is marinated in an egg-based sauce and poured, sauce and all, over hot rice.
Dish profile
About this dish
- Main ingredients
- sea bream (tai), rice
- History and origin
- It is said to have begun as a dish fishermen in the Nanyo region ate because it could be made easily even on boats where fire could not be used, and there is also a legend that it originated with pirates based on Hiburi Island. It is said to have become widely known after a restaurant serving hyuga-meshi opened in the former town of Tsushima in the Showa 50s (1975–1984), and in 2007 it was selected for the 100 Selected Local Dishes as "Uwajima Tai Meshi."
- When it is eaten
- In Ehime Prefecture, tai meshi is eaten year-round, and because sea bream is considered an auspicious fish, it is also often eaten at celebrations.
- How it is eaten
- Raw slices of sea bream are marinated in a sauce of soy sauce, mirin, egg, sesame, and dashi, then poured, sauce and all, over hot rice. Condiments such as chopped green onion are also mixed into the sauce.
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
- 鯛めし - Wikipedia（宇和島鯛めしから転送） · Encyclopedia · Source checked 2026-10-12
Recipes vary by region and household. This is not ingredient, allergy, or dietary guidance for a specific restaurant.
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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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- 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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