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Sazaemeshi/Sazaebeshi ｜ Our Regional Cuisines

  • Ishikawa Prefecture

    Sazaemeshi/Sazaebeshi

Sazaemeshi/Sazaebeshi

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  • Main lore areas

    Noto region

  • Main ingredients used

    Turban shell, rice, malted rice, etc.

  • History/origin/related events

    About 50km north of Wajima Port in Wajima City. On Hegurajima, a remote island in the Sea of Japan, female abalone divers (ama divers) are engaged in free-dive fishing. These women divers wear black wetsuits and goggles to catch turban shells and abalone with their hands. It’s said that turban shell fishing by these female divers has a history of more than 400 years. Wajima City is trying to brand turban shells caught on Hegurajima and Nanatsushima as “Wajima ama-caught turban shells.” In 2018, “Wajima's ama fishing technique” was designated as an important intangible folk cultural asset of the country.
    “Wajima ama-caught turban shells” stand out for their large size and chewy texture. Since turban shells live on reefs and rocky areas, it’s difficult for sand to enter the shell. Since they’re carefully picked one by one, they’re less likely to get scratched.
    Turban shells are not only eaten as sashimi or grilled in their own shell, but also as “sazaemeshi” boiled rice and “sazaebeshi” pickled in rice malt.

  • Opportunities and times of eating habits

    In July, turban shell fishing begins in the waters surrounding Hegurajima and Nanatsushima, and about 200 female ama divers in Wajima city work hard in search of the taste of summer. At this time of year, turban shell dishes such as “sazaemeshi” are on the dinner table.
    Turban shells pickled in salt in the summer and marinated in rice malt in late autumn, called “sazaebeshi,” is an indispensable New Year's dish in Wajima. Thinly-sliced “salt-pickled turban shell” is placed in a container, soaked in rice malt, sake, and mirin sweet rice wine, and sealed. After aging for about a month, red pepper and chopped yuzu peels are added before eating. Because it can be stored for about a year, it’s become established as a New Year's dish and as a gift item at the end of the year.
    Even today “salt-pickled turban shells” are still sold at markets, but not many households make “sazaebeshi.”

  • How to eat

    “Sazaemeshi” is a turban shell that has been removed from its shell and gutted, then boiled together with rice and soup stock. The sea scent and crunchy texture of the turban shell whet your appetite.

  • Efforts for Preservation and Succession

    (Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)
    Turban shell dishes are widely served at restaurants and lodging facilities in Wajima City. “Sazaemeshi” is also provided for school lunches at local elementary schools, and has established itself as a local flavor.
    Anamizu Town, which also engaged in turban shell fishing like Wajima City, holds the “Tubran Shell Festival” in the summer. During the festival, a full course of turban shell dishes such as “sazaemeshi,” “turban shell sashimi,” and “turban shell grilled in its own shell” is served at local affiliated restaurants.

RECIPE

Ingredients (for 4 people)

  • This recipe is for sazaemeshi
  • rice 2 cups
  • shells 4 turban
  • Ginger as needed
  • [A] mirin sweet rice wine 3 tbsp
  • [A] sake 1 tbsp
  • [A] soy sauce 1 tbsp
  • [A] salt 1／3 tsp
  • [A] water 1 cup
  • dashi kelp 5cm
  • mitsuba parsley or green perilla A small amount

How to cook

  • 1. After washing the rice, soak it in an appropriate amount of water for at least 30 minutes.

  • 2. Remove the flesh of the turban shell and cut it into easy-to-eat pieces. Cut the ginger into strips. Lightly simmer with Seasoning A.

  • 3. After boiling, separate the broth and ingredients, and let the broth cool completely.

  • 4. Take the amount of water needed for the broth from Step 1, then add the broth and kelp to cook the rice. Once the rice is cooked, add the ingredients and let it steam. Serve in a dish and sprinkle finely chopped mitsuba parsley on top.

provider : Recipe provided by: Ishikawa Dietary Life Improvement Promotion Council

Recipes vary depending on the region and home.

Contact

Food Cultures Office, Overseas Market Development and Food Cultures Division, Food Industry Affairs Bureau, Ministry of Agriculture, Forestry and Fisheries

Tel:+81-3-3502-5516

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