Todomese ｜ Our Regional Cuisines

Okayama Prefecture

Todomese

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Image Provider: Setouchi City Children and Health Department, Health Promotion Division

Main lore areas

Setouchi City
Main ingredients used

Rice, dried shiitake mushrooms, carrots, burdock, kanpyo, chikuwa, dried shrimp, chicken, taro

History/origin/related events

“Todomese” is sushi simmered in a mixture of rice and vinegar. Its history stretches back to the Kamakura period of the Middle Ages. Back then, the “Fukuoka Market” was held in Bizen, Fukuoka (in modern day, Osafune Town in Fukuoka and Setouchi City in Okayama), which thrived as a commercial city with water transportation. As such, once drunken samurai added sour doburoku (unrefined sake) to the rice and meals cooked by the Takase River boatmen, it became more delicious. Since then, the meals continued to be cooked with sour doburoku, as well as takikomi rice. This is said to be where “doburokumeshi” originated from, and also where Bizen barazushi would originate from. “Todomese,” then, is a word made by corrupting the sound of “doburokumeshi.”
Opportunities and times of eating habits

It is made anywhere a large amount of people gather, like festivals and waiting days.
How to eat

Stir-fry the shiitake mushrooms, carrots, burdock, kanpyo, chikuwa, dried shrimp, chicken, and taro in oil, add water and seasonings, then simmer lightly. Cook rice, kombu seaweed, sake, and the stir-fried ingredients in a rice cooker. Once the rice is finished, remove the kombu, mix in vinegar and other seasonings, and let steam. Serve in a bowl and top with Conger Eel teriyaki, green beans, and thinly sliced egg for color.
Efforts for Preservation and Succession

Although the name was nearly forgotten, “Todomese” was brought back to life by a local women’s group in Bizen, Fukuoka, and in 1989 it was chosen as the “Taste of Okayama” at the “Wisdom Festival for Healthy Diets,” sponsored by Okayama Prefecture. At local events, Osafune food research groups make “todomese”, and it is highly praised whenever they do.

RECIPE

Ingredients (8 servings)

Rice 900ml
Kombu seaweed 10cm
Sake 50ml
Dried shiitake mushrooms 5 (10g)
Carrot 2／3 (100g)
Burdock root 1／2 (100g)
Kanpyo 15g
Chikuwa 1 small (20g)
Dried shrimp 40g
Chicken 200g
Taro 5 (250g)
Salad oil 2 tbsp
[A] Sugar 3 tbsp
[A] Soy sauce 2 tbsp
[A] salt 1／2 tsp
[A] Water 200ml
[B] Vinegar 100ml
[B] Sugar 4 tbsp
[B] Salt 1 tsp
Conger Eel teriyaki 120g
Green beans 8 sticks (80g)
Eggs 2

How to cook

1. Shiitake mushrooms→Rehydrate and thinly slice
Carrot→Chop
Burdock→Slice and soak in water
Kanpyo→Soak in water and cut into small pieces
Conger Eel teriyaki→Cut into 2cm pieces
Green beans→Boil and diagonally cut
Egg→Cut into thin strips of omelet
Chikuwa→Half-moon cuts
Chicken→Cut into small pieces
Taro→Cut into small pieces
2. Stir-fry shiitake mushrooms, carrots, burdock, kanpyo, chikuwa, shrimp, chicken, and taro in oil, then lightly simmer in [A].
3. Put the washed rice, kombu, and sake into a rice cooker with 2 and cook. There should be 1.2 times as much water as rice, including the broth from 2.
4. Once the rice is cooked, remove the kombu, mix in [B], then steam.
5. Serve in a bowl and carefully top with Conger Eel teriyaki, green beans, and sliced egg.

provider : Recipe Provider: Setouchi City Children and Health Department, Health Promotion Division

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

Todomese ｜ Our Regional Cuisines

Okayama Prefecture

Todomese

Main lore areas

Main ingredients used

History/origin/related events

Opportunities and times of eating habits

How to eat

Efforts for Preservation and Succession

RECIPE

Ingredients (8 servings)

How to cook