Ami-Meshi (Mixed Rice with Krill) ｜ Our Regional Cuisines

Oita Prefecture

Ami-Meshi (Mixed Rice with Krill)

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Image Source : Oita Prefecture
Image Source : Regional Medical Treatment Division of Nakatsu City, Oita Prefecture

Main lore areas

Usa, Nakatsu, Bungotakada Cities
Main ingredients used

Dried “ami” (=krill), Rice, Soy sauce

History/origin/related events

The Buzen Sea, covering eastern Fukuoka and the northern coast of Oita prefecture, has shallow waters and tidal flats, which make it home to many rare creatures. Usa, Nakatsu, Bungotakada cities of Oita prefecture face the Buzen Sea, and net fishing is very popular in this area. Shrimps, soles, and darkfin pike eels are caught using small trawls and octopuses and squids are caught using net baskets or gillnets. Seaweed are cultivated in the tidal flats, and sea cucumbers are caught by underwater fishing. “Ami” (=krill) is widely caught along the coast of Bungotakada city. “Ami” (=krill) is a type of zooplankton caught during the winter. The coast becomes pink when the “ami” (=krill) is in season. Freshly caught “ami” (=krill) are pickled in salt and used as a seasoning or used to make dried “ami” (=krill). People like to use “ami” (=krill) as a substitute for sakura shrimps to make “okonomiyaki” (=Japanese savory pancake) and “kakiage” (=type of tempura). “Ami Meshi” is an easy to make and popular dish made with dried “ami” (=krill), which has a lot of flavor, and it is enjoyed during the autumn and winter.
Opportunities and times of eating habits

“Ami” (=krill) are only caught in the Buzen Sea during September to October, and it is a delicacy which can be enjoyed exclusively during the autumn. “Ami” (=krill) are caught using brail nets and fishers are seen catching them at the ports of the Buzen Sea. “Ami” (=krill) are dried so that they can be enjoyed throughout the year. Freshly caught and dried “ami” (=krill) are sold at local supermarkets and roadside stations. Many people look forward to autumn so that they can enjoy “ami” (=krill). In the past, people would soak dried “ami” (=krill) in soy sauce and mix it into rice.
How to eat

“Ami” (=krill) tsukudani flavored with “mirin” (=sweet rice wine), soy sauce and ginger is added to the rice just before the rice is fully cooked. The tsukudani is steamed using the rice’s heat and mixed into the rice. Nowadays, people like to add shiitake mushrooms, carrots, or fried bean curd as well to the rice. This traditional dish is from the northern parts of Oita and is served as part of the local school lunch menus. The ingredients used to make “ami meshi” are available year-round, making it a popular dish to make. Some people like to soak dried “ami” (=krill) in soy sauce and place it on top of hot rice just before the rice is fully cooked.
It is possible to make a “furikake” (=dry Japanese condiment sprinkled on top of cooked rice) full of calcium by dry roasting the “ami” (=krill) in a frying pan and then mixing it with sesame seeds, “aonori” (=green laver), and bonito flakes.
Efforts for Preservation and Succession
(Outline of traditions, preservation societies, social media use, modern approaches for commercialization etc.)

Usa, Nakatsu, Bungotakada cities of Oita prefecture are communicating the recipe proactively to preserve it. This recipe is taught at local traditional cooking classes and is a popular menu from the northern parts of Oita, just like “tori meshi” (=mixed rice with chicken).

RECIPE

Ingredients (4 servings)

Rice 300g
Water 500cc
Ami(=krill) tsukudani 80g (to taste)
Salt a little
Dried Ami(=krill) 30 to 40g
Soy sauce 2 tbsp.

How to cook

1. Wash the rice and soak in water for over 30 minutes. After that, cook the rice.
2. Just before the rice is cooked, place the “ami” (=krill) tsukudani on top. Place the dried “ami” (=krill) as well after dressing it with soy sauce.
3. Once the rice is cooked, mix it well. Add salt to taste.

provider : "Oita's local cuisine that we want to preserve for the next generation"
Image source: Oita Prefecture

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

Ami-Meshi (Mixed Rice with Krill) ｜ Our Regional Cuisines

Oita Prefecture

Ami-Meshi (Mixed Rice with Krill)

Main lore areas

Main ingredients used

History/origin/related events

Opportunities and times of eating habits

How to eat

Efforts for Preservation and Succession(Outline of traditions, preservation societies, social media use, modern approaches for commercialization etc.)

RECIPE

Ingredients (4 servings)

How to cook

Efforts for Preservation and Succession
(Outline of traditions, preservation societies, social media use, modern approaches for commercialization etc.)