Mushi-Dai（Steamed sea bream）｜ Our Regional Cuisines

Kochi Prefecture

Mushi-Dai（Steamed sea bream）

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Image Source : Tosa Traditional Food Study Group
Image Source : Tosa Traditional Food Study Group
Image Source : Tosa Traditional Food Study Group

Main lore areas

Plains, Coast
Main ingredients used

Sea bream, Okara(=the by-product left after making tofu), Carrot, Shiitake mushrooms, Gobou(=Burdock root), Eggs, Soy sauce, Mirin(=sweet rice wine), etc.

History/origin/related events

"Mushi-Dai " is one of the festive dishes served at an "okyaku" occasion in Kochi prefecture, such as weddings and New Year's celebrations. "Okyaku" means a banquet in the Tosa dialect. This “Okyaku” (banquetting) has influenced the food culture of Kochi prefecture, like "Sawachi(or Sahachi)-Ryori" is deeply rooted in the food customs of Kochi Prefecture. The "Mushi" in " Mushi-Dai " means “steam” and the dish refers to a steamed sea bream stuffed with “Okara”. There are many dishes in Kochi Prefecture that serve fish cooked in its unchanged form.
Opportunities and times of eating habits

Since ancient times, it has always been made for celebratory events, and is still served at restaurants and caterers. It is said that a long time ago, every household had a large “Seiro” (steaming basket) for making "Mushi-Dai". It can be reheated by steaming over and over again, even after it gets cold.
For the people of Kochi Prefecture this dish is a staple at any celebratory event, however it has become a rarer dish in recent years, as it is a time-consuming dish to prepare.
How to eat

Mackerel is sometimes used instead of Sea bream for more casual occasions. There are a wide variety of flavors of ”Okara“ depending on the region. In Haruno Town minced chicken is uniquely used instead of “Okara” for the stuffing.
“Okara” is mixed with carrots, shiitake mushrooms, eggs, etc. and seasoned with sugar, salt, mirin, soy sauce, etc.
Once all the stuffing is inside the fish it is steamed.
The traditional cooking method is to leave the bones in the middle to give them a good flavor, but in recent years, the bones have been removed to make it look better and easier for children to eat.
As it is difficult to adjust the heat that a whole fish is steamed in “seiro”, sweet potatoes are placed in the corner of “seiro” and used to judge the steaming time by skewering them as a guide. When steaming, you can lay down a dishcloth or “ha-ran” (leaf orchid) to help with taking out the fish nicely to hold its shape. To finish, sprinkle the yolk of a hard-boiled egg over the fish for display.
Efforts for Preservation and Succession

(Overview of the people who have passed down the tradition, preservation groups, use of SNS, modern efforts such as commercialization, etc.)
Because of the time and effort required to prepare it, it is less often prepared at home in recent years, but it is still served at caterers in the prefecture.

source : Agricultural Products Marketing Strategy Division of Kochi Industrial Promotion Center and Tosa Traditional Foods Study Group

RECIPE

Ingredients

“Tai” (Sea bream) 1 (about 1 kg)
Salt (step1) As needed
“Okara”(=Soy pulp) 500g
Gobou(=Burdock root) 100g
Carrot 100g
Dried Shiitake mushrooms 5
Sugar (step2) 30g
Soy sauce (step 2) 1 tbsp.
Salt (step 2) A little
Garlic scape 3~4
Egg 5
Sugar 130g
Salt 1 tsp.
Boiled egg 1
Sweet potato 1
Dashi broth 1.5 cups (300 cc)

*Ingredients for Dashi broth

water 2 cups (400cc)
kelp 5g (5cm)
bonito flakes 5g

How to cook

1. Cut open the back of “Tai” with the fins attached, salt lightly, and leave it in the refrigerator overnight.
2. Soak the dried shiitake mushrooms with water. Cut gobou(=burdock root) , shiitake mushrooms, and carrots into small pieces and add them in order, add sugar, soy sauce, and salt, and boil until the broth evaporates.
3. Mix 2 and chopped garlic scapes into the Okara and crack the egg. Add sugar, salt and knead them well.
4. Stuff 3 into the belly of “Tai”.
5. Steam 4 with sweet potatoes for about 45 minutes. (Aim for the sweet potatoes to steam.)
6. Strain the yolk of the boiled egg and sprinkle it on the surface of the steamed fish.

provider : Tosa Traditional Food Study Group
Recipe image provided by : Tosa Traditional Food Study Group

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

Mushi-Dai（Steamed sea bream） ｜ Our Regional Cuisines

Kochi Prefecture