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  7. Ayumeshi (Mixed Rice with Ayu Sweetfish)

Ayumeshi (Mixed Rice with Ayu Sweetfish) ｜ Our Regional Cuisines

  • Tochigi Prefecture

    Ayumeshi (Mixed Rice with Ayu Sweetfish)

Ayumeshi (Mixed Rice with Ayu Sweetfish)

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  • Ayumeshi (Mixed Rice with Ayu Sweetfish)

    Image source: Tochigi Farmers Conference

  • Ayumeshi (Mixed Rice with Ayu Sweetfish)
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    Image source: "Furusato no Washoku: Traditional Japanese Cuisine of Utsunomiya" (Yuji Kashiwamura/Hisae Handa)

  • Main lore areas

    Around Naka River of Tochigi prefecture

  • Main ingredients used

    Rice, Raw ayu sweetfish

  • History/origin/related events

    “Ayumeshi” is a local dish which is a mixed rice using ayu sweetfish. It has been eaten by the local people living alongside Naka River and Kinu River. Ayu fishing has been carried out for many years in the Naka River area and it is often said, the “Shimanto River of the west, Naka River of the east.” In 2002, Naka River was selected as one of the “100 Best Rivers with Natural Ayu Sweetfish” by the Japan Sportfishing Foundation.
    River fish were an important source of protein for the local people of Tochigi prefecture as the area is located inland. Ayu sweetfish was a valuable fish eaten on special occasions such as on festivals and agricultural holidays. Leftover ayu sweetfish were skewered and left out to hang and dry by a hearth so that they could be preserved. “Ayumeshi” is a simple dish made with grilled ayu sweetfish and rice and has been popular among commoners as it is easy to prepare.

  • Opportunities and times of eating habits

    Ayu sweetfish live in clear streams and traditionally, it was a valuable fish which was only served on special occasions such as on festivals and agricultural holidays. The amount of ayu sweetfish caught from Naka River is among the highest in the country. From early summer to midsummer, young ayu sweetfish are caught. By the end of summer, egg-carrying ayu sweetfish with a rich taste are caught. Dishes using ayu sweetfish can be enjoyed at local restaurants.

  • How to eat

    Wash the rice well and soak in the seasonings and water for 30 minutes. Remove the entrails of the ayu sweetfish and grill the fish. Cook the fish and rice together using a rice cooker. Place the fish next to one another, making sure that one does not cover another. Once the rice and fish are cooked, remove the head and bones of the fish. Mix the fish and rice together. Taste the mixed rice and if needed, add some salt. When using salt-grilled ayu sweetfish, lessen the amounts of seasonings used. When serving, garnish with julienned green shiso and ginger if desired.

  • Efforts for Preservation and Succession

    (Outline of the traditions, the preservation society, social media use, modern approaches to commercialization)
    This dish is served at local river fish restaurants. From mid-July to the end of October, a fish weir is installed in the Naka River and Kinu River to attract tourists.

RECIPE

Ingredients (4 servings)

  • Rice 3 cups
  • Raw ayu sweetfish 4
  • [Seasonings for cooking rice] Sake 1／2 cup
  • [Seasonings for cooking rice] Soy sauce 1 tbsp.
  • [Seasonings for cooking rice] Salt 1／2 tsp.
  • [Seasonings for cooking rice] Water 2 1／2 cups

How to cook

  • 1. Wash the rice well and after that, soak it in the seasonings for cooking rice for 30 minutes.

  • 2. Remove the entrails of the ayu sweetfish and grill the fish.

  • 3. Place the ayu sweetfish on top of the rice from step 1 and cook using a rice cooker.

  • 4. When the rice and fish are cooked, remove the head and bones of the ayu sweetfish. After that, mix the fish and rice.

  • 5. Taste the mixed rice and if needed, add some salt. Steam the rice for a few minutes before serving.

provider : "Furusato no Washoku: Traditional Japanese Cuisine of Utsunomiya" (Yuji Kashiwamura/Hisae Handa)

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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