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Shoi Meshi ｜ Our Regional Cuisines

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  • Shiga Prefecture

    Shoi Meshi

Shoi Meshi

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  • Shoi Meshi

  • Main lore areas

    Takashima City, Shin-asahicho

  • Main ingredients used

    Rice, Dashi (=Japanese soup stock), Gobou(=Burdock root), Carrot, Dried shiitake mushroom, Fried thin tofu, Soy sauce

  • History/origin/related events

    Shoimeshi is a traditional dish cooked with soy sauce, and is a traditional dish of the Shin-Asahi area of Takashima City.
    It has been made in a traditional way called the "nitate" or "yudate" method, in which the ingredients are boiled in dashi(=Japanese soup stock) and seasonings, and the rice is added to the boiling water and cooked. This method is believed to have originated from the ritual of "yudate," in which boiling water is used for divination and purification. Shoimeshi is said to have been named after the "shoi" in "wasshoi (a shout)” because it was also eaten during festivals. There is also a theory that "shoyu-meshi" became "shon-meshi" with an accent.

  • Opportunities and times of eating habits

    Originally eaten as an event food at festivals, it is now widely popular as local takikomi gohan (rice cooked with other ingredients) and can be eaten throughout the year.

  • How to eat

    The gobou(=Burdock root) or Burdock are shaved into small pieces, the carrots into thin strips, the dried shiitake mushrooms and deep-fried tofu into julienne, and boiled in soup stock and soy sauce to add flavor. Bring to a boil again, add rice and cook. Nowadays, many households cook the ingredients and rice together in a normal way.

  • Efforts for Preservation and Succession

    (Outline of traditions, preservation societies, social media use, modern approaches for commercialization etc.)
    It is served at school lunches in various locations and sold as ekiben (boxed lunches at train stations), and has been passed down as a local flavor. It is also served at local restaurants.

RECIPE

Ingredients (4 servings)

  • Rice 2 gou (290g)
  • Dashi (=Japanese soup stock) 300ml
  • Dark soy sauce 35ml
  • Sake 30ml
  • Carrot 40g
  • Gobou(=Burdock root) 40g
  • Konjac(=yam cake) 80g
  • Dried shiitake mushroom 10g
  • Fried thin tofu 30g (1 sheet)

How to cook

  • 1. Wash rice and drain in a colander, then put washed rice, Japanese soup stock, soy sauce, and sake in a rice cooker and adjust water level with water.

  • 2. Wash gobou (burdock root), scrape off the skin, soak into water, remove scum, and chop into small pieces.

  • 3. Rehydrate dried shiitake mushrooms and cut into julienne, cut fried thin tofu into julienne, cut carrots and konjac into strips (2 cm=0.8 inches long).

  • 4. Place the chopped ingredients on top of the rice and cook.

  • 5. Be careful not to burn the rice. The rice tastes best when it is slightly roasted.

  • 6. After cooking, let the rice steam, then break it up and mix it all together.

provider : Shiga Food Culture Research Association

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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