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Uni-meshi(Sea urchin rice) ｜ Our Regional Cuisines

  • Yamaguchi Prefecture

    Uni-meshi(Sea urchin rice)

Uni-meshi(Sea urchin rice)

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  • Main lore areas

    Hagi city

  • Main ingredients used

    Sea urchin

  • History/origin/related events

    The coastal areas of Hagi in Yamaguchi prefecture are a treasure trove of seafood. Sea urchin, a spiky marine creature known for its strong sweetness and rich flavor, is frequently caught, boasting the 7th highest production volume in the country (according to the 2016 Statistical Survey on Marine Fishery Production issued by Ministry of Agriculture, Forestry, and Fisheries). "Murasaki" (=purple) sea urchins and "Bafun" (=horse-dung) sea urchins are landed. Of note is the "Aka" (=red) Uni, which is harvested from early spring to summer. The sea urchins landed off the coast of Hagi, where abundant seaweed serves as their food source, boast exceptional quality in terms of sweetness, aroma, and richness. Due to their high quality, they are considered a luxurious food item and are not commonly found on the daily dining table. However, it is said that when entertaining important guests, they would serve it as "Uni-meshi" (=sea urchin rice). "Uni-meshi" is a dish that differs from "Uni-don," which is a bowl of rice topped with fresh sea urchin. It is a type of rice dish where sea urchin and rice are cooked together, creating a flavorful blend with the aroma of the sea, and a robust taste and sweetness.

  • Opportunities and times of eating habits

    A dish served to entertain guests.

  • How to eat

    Rinse the rice and soak it in water for about 30 minutes to 1 hour. Once the soaked rice has been drained well, place it in the pot, add fresh water, salt (or soy sauce), and Sake, mix well, and then place sea urchin on top. Cover and bring to a boil over medium to high heat until steam rises briskly, then let it boil for about 2 minutes. Turn off the heat and let it sit for approximately 20 minutes. When rice is cooked, add coarsely cut trefoils and mix roughly. Serve in bowls and top with shredded "Nori" seaweed.

  • Efforts for Preservation and Succession

    (Outline of the traditions, the preservation society, social media use, modern approaches to commercialization)
    In the Hagi area, centered around Mishima island, this dish is commonly prepared at home and served at dining establishments within Mishima.

RECIPE

Ingredients (4 servings)

  • Raw Uni(Purple Uni or Red Uni) 10g
  • Rice 1 Gou (about 150g)
  • Sake 1 tsp.
  • Soy sauce Slightly less than 1 tbsp.
  • Kombu(=kelp) 0.5g

How to cook

  • 1. Put well-washed rice in a pot lined with Kombu(=kelp), add slightly less water than usual for regular rice, and appropriate amounts of Sake and soy sauce. (In some cases, shredded Shiitake mushrooms may be added after they have been rehydrated in water.)

  • 2. Add about 10% of fresh sea urchin to the rice just before it comes to a boil and stir well after it is cooked.
    Sometimes, finely chopped turban shell meat is added to increase the volume of the ingredients.

provider : Hagi Genki Shoku no Kai

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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