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Sazae Meshi ｜ Our Regional Cuisines

  • Shimane Prefecture

    Sazae Meshi

Sazae Meshi

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  • Main lore areas

    Entire Oki Area, Iwami Area, Izumo Coastal Area

  • Main ingredients used

    Sazae(=Turban Shell), Rice

  • History/origin/related events

    The waters around the Oki Islands, where the warm Tsushima current and the cold Liman current collide, are rich in plankton and nutrients, making it abundant in seafood. The high quality of the seafood has been known since ancient times, and during the Heian period, it was presented as one of the "Miketsukuni" (land of abundant food) offerings to the imperial family and the court.
    There is a diverse range of shellfish, including turban shells (Sazae), abalone, bay scallops, and unique local varieties. The local authorities promote the region as the "Kingdom of Shellfish in the Oki Islands," highlighting the charm of local ingredients.
    Sazae (turban shell) is still harvested using traditional fishing methods. One such method is "Kanagi-gyo," where fishermen use a glass-fitted wooden box called "Hakomegane" to peer into the seabed from the fishing boat and use a spear-like tool to catch Sazae. Additionally, fishermen engage in "Sashiami-gyo," a method where they dive and use a net to catch shellfish on the seabed. While Sazae was once freely harvested, recent regulations on fishing rights have led to increased prices.
    Oki's Sazae is a staple in Oki Island's cuisine, offering a delightful crunchy texture when eaten as sashimi, and a gentle essence permeates when grilled or simmered, adding depth to the flavor. Sazae is an essential ingredient on the Oki Islands' dining tables, cherished in various culinary preparations, with "Sazae Meshi" being one of the popular Sazae dishes.

  • Opportunities and times of eating habits

    From July, following the lifting of the Sazae fishing ban in May and June, activities like diving for Sazae begin. As the catch increases, prices become more reasonable, and Sazae finds its way to the dining table more frequently.
    In Oki, occasions where many people gather, such as New Year's, festivals, celebrations, and agricultural work, often feature "Sazae Meshi" norimaki (seaweed wrapped rolls). The norimaki uses the locally renowned Iwa nori (rock seaweed) from the Oki Islands. In addition to "Sazae Meshi," various Sazae dishes like grilled and sashimi are also served during these gatherings.

  • How to eat

    Sazae is thoroughly washed, boiled in water with its shell, and finely chopped. The boiled Sazae's broth is used as a dashi, and both the dashi and chopped Sazae are cooked together with rice in this simple dish. While traditionally the dish includes only Sazae as an ingredient, in recent years, some households also add vegetables such as carrots and burdock.

  • Efforts for Preservation and Succession

    (Outline of the traditions, the preservation society, social media use, modern approaches to commercialization)
    Sazae dishes, including "sazae-meshi," are offered in local restaurants and eateries. In addition to traditional dishes like grilled Sazae and sashimi, Sazae is also used in processed products like curry toppings. The specialty product "Sazae Curry" from Ama Town has become a popular item, selling tens of thousands of units annually.

RECIPE

Ingredients (4 servings)

  • Rice 2 cups
  • Sazae (=Turban shell) 4
  • Carrot 30g
  • Gobou(=Burdock) 40g
  • Light soy sauce 1 tbsp.
  • Sake 1 tbsp.

How to cook

  • 1. Wash the rice.

  • 2. Wash the sazae (=Turban shell), place it in a pot with enough water, bring it to a boil, turn off the heat, and remove the sazae meat. Chop the sazae meat, and reserve the cooking liquid.

  • 3. In a rice cooker, combine rice, the reserved sazae (=Turban shell) cooking liquid, water, (shaved gobou(=Burdock) and finely chopped carrot, if using), chopped sazae, light soy sauce, and sake. Cook the rice.

provider : Shimane Prefecture Dietary 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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