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Gyohan (Fish rice) ｜ Our Regional Cuisines

  • Hiroshima Prefecture

    Gyohan (Fish rice)

Gyohan (Fish rice)

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  • Gyohan (Fish rice)
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    Takehara City Tourism Association

  • Gyohan (Fish rice)
    DOWNLOAD

    Takehara City Tourism Association

  • Gyohan (Fish rice)
    DOWNLOAD

    Takehara City Tourism Association

  • Gyohan (Fish rice)
    DOWNLOAD

    Takehara City Tourism Association

  • Main lore areas

    Takehara City

  • Main ingredients used

    White fish, Kinshi tamago (thin cut omelets), Shiitake mushroom, Shrimp, Seaweed

  • History/origin/related events

    Fish rice is a dish consisting of grilled and loosened white fish topped with colorful ingredients such as kinshi tamago (thin cut omelets), mitsuba, shiitake mushrooms, shrimp, seaweed, and bamboo shoots, and served on rice with soup made from the bones. The city of Takehara, where the dish is mainly handed down, used to be a shallow sea, but it was reclaimed during the Edo period (1603-1868) and salt fields were built, and it flourished as a salt town for more than 320 years from 1650 to 1970. The owners of the salt fields were called Hamadanna (masters of the salt fields) and earned enormous wealth, and fish rice was a favorite dish of these masters for entertaining and ceremonial occasions. This dish, which once nearly disappeared when the salt fields were closed in 1960, was recreated in 2008 by the "Association for Thinking about Food in Takehara" after an article introducing fish rice was discovered in the January 1, 1979 edition of the Geinan Newspaper, and it is now served at restaurants and other establishments. In 1982, Takehara City was selected as an Important Preservation District for Traditional Buildings, and in 2000, its streets were selected as one of the 100 Best Cityscapes by the Ministry of Land, Infrastructure, Transport and Tourism.

  • Opportunities and times of eating habits

    Hamadanna, the owner of the salt fields, liked to eat it as a dish for entertaining and festivals.

  • How to eat

    Grill and debone white fish such as sea bream with the tail head attached. Prepare colorful local seasonal ingredients, such as kinshi tamago (thin cut omelets), mitsuba, shiitake mushrooms, shrimp, seaweed, and bamboo shoots, and place them on top of the rice along with the fish meat. Dashi (=Japanese soup stock) is made from the bones of the white fish, seasoned lightly with light soy sauce, mirin(=sweet rice wine), sake, and salt, and served over rice. The fish was originally steamed in a pot of boiling salt.

  • Efforts for Preservation and Succession

    (Outline of the traditions, the preservation society, social media use, modern approaches to commercialization)
    In 2008, it was recreated based on old documents by the Association to Think about Food in Takehara, and is now served at several local restaurants, with each restaurant offering its own unique fish rice. Reservations are required due to the time-consuming process of preparing this dish for hospitality.

RECIPE

Ingredients (4 servings)

  • White fish (with tail head) 120g
  • Salt 2g
  • Sake 20g
  • Salt 1.2g
  • Shiba shrimp 40g
  • Carrot 40g
  • Pea 40g
  • Rice 300g
  • Kinshi tamago (thin cut omelets) 120g
  • Yaki-nori (roasted seaweed) 1.2g
  • Sake 8g
  • Dried shiitake mushroom 6g
  • Sugar 8g
  • Soy sauce 12g
  • Water 340g
  • [Kakejiru (Pouring broth)] Water and dried shiitake mushroom stock 400g
  • [Kakejiru (Pouring broth)] Kombu(=kelp) 4g
  • [Kakejiru (Pouring broth)] Fish bones As needed
  • [Kakejiru (Pouring broth)] Bonito flakes 4g
  • [Kakejiru (Pouring broth)] Soy sauce 8g

How to cook

  • 1. Sprinkle a little salt on white fish, grill, and remove bones.

  • 2. Add the bones to dashi (=Japanese soup stock) made from kombu(=kelp), bonito flakes, etc., and add more dashi (=Japanese soup stock) and season to taste.

  • 3. Stir-fry the fish meat with sake and salt, and make a minced fish paste.

  • 4. Sprinkle sake over shiba shrimp and fry, then simmer dried shiitake mushrooms in water with sugar and soy sauce.

  • 5. Boil carrots and cut into flower shapes, quickly boil peas, and cut into thin strips.

  • 6. Arrange Kinshi tamago (thin cut omelets), yaki-nori (roasted seaweed), 3, 4, and 5 on a plate.

  • 7. Put 6 on top of white rice and pour the broth from 2 over the rice.

provider : "Hiroshima Prefecture's Taste Dishes to Pass Down and Preserve" (Hiroshima Nutrition Education and Health Promotion Executive Committee)

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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