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  7. Hyugadon (Rice Bowl with Marinated Tuna Sashimi)

Hyugadon (Rice Bowl with Marinated Tuna Sashimi) ｜ Our Regional Cuisines

  • Oita Prefecture

    Hyugadon (Rice Bowl with Marinated Tuna Sashimi)

Hyugadon (Rice Bowl with Marinated Tuna Sashimi)

Related images

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  • Hyugadon (Rice Bowl with Marinated Tuna Sashimi)

    Image source: Tsukumi City Tourism Association

  • Hyugadon (Rice Bowl with Marinated Tuna Sashimi)

    Image source: Tsukumi City Tourism Association

  • Hyugadon (Rice Bowl with Marinated Tuna Sashimi)

    Image source: Oita Prefecture

  • Main lore areas

    Tsukumi City

  • Main ingredients used

    Maguro (=tuna), Rice, Sesame seeds, Egg, Soy sauce

  • History/origin/related events

    Hoto Island is located in the Bungo Channel, around 14km from Tsukumi port in Tsukumi city. Fishing has been carried out on this island for many years and fishing villages on the island have been selected as a historical and cultural property which should be preserved for the future. Fishing villages on this island are famous for maguro (=tuna) deep sea fishing which is how “hyugadon” became a popular local dish on the island and in Tsukumi city, which is nearby.
    “Hyugadon” is made with maguro (=tuna) sashimi, hot rice, and a sauce of soy sauce, sugar, sake, sesame seeds, and egg yolk. Finely chopped green onions and ginger are topped onto the other ingredients. Fishermen of Hoto Island eat “hyugadon” as it is easy to prepare and is nutritious. It is said that the dish got its name from the sound of the strong wind on fishing boats. Other people say that the name was taken from Hyuga city in Miyazaki when tuna fishing boats from Hoto Island arrived at Aburatsu Port in Hyuga. In other regions, this dish is called “ryukyudon” and “atsumeshi.”

  • Opportunities and times of eating habits

    This dish was often eaten at celebrations such as weddings and is served at local restaurants. Some restaurants offer a full course of maguro (=tuna) dishes and “hyugadon” is served as one of the courses. The dish is also served at local product fairs and local events such as those held during the cherry blossom season.

  • How to eat

    “Ryukyudon” is sometimes considered to be another type of rice dish from Oita prefecture made with sashimi dipped in a sauce of sesame seeds and soy sauce. “Hyugadon” uses a slightly sweeter sauce using sugar and egg yolk combined with toasted sesame seeds and soy sauce. The maguro (=tuna) covered in egg yolk becomes richer in taste. Finely chopped green onions and ginger are added and all the ingredients are mixed well so that the flavor is absorbed into the maguro (=tuna). The ingredients are topped onto a bowl of hot rice. Some people like to pour hot green tea and enjoy the dish as “ochazuke”.

  • Efforts for Preservation and Succession

    (Outline of the traditions, the preservation society, social media use, modern approaches to commercialization)
    This dish is marketed as “Tsukumi hyugadon” by Tsukumi city. The city hands out pamphlets detailing which local restaurants serve “hyugadon.” This dish won the gold prize at the Oita Gourmet Grand Prix two years in a row, which has made the dish a very popular menu among locals and tourists.

RECIPE

Ingredients (5 servings)

  • Rice 450g
  • Maguro (=tuna) 2 fillets
  • Toasted sesame seeds 20g
  • Soy sauce 40cc
  • Sugar 30g
  • Mirin (=sweet rice wine) A little
  • Sake A little
  • Egg yolk 1
  • Green onion A little

How to cook

  • 1. Grind the toasted sesame seeds well and add the sugar. Grind some more.
    Hyugadon

  • 2. Add the egg yolk.
    Hyugadon

  • 3. Add the sake, mirin (=sweet rice wine), and soy sauce and grind some more to complete the sauce.
    Hyugadon

  • 4. Cut the maguro (=tuna) into thin slices.
    Hyugadon

  • 5. Add the maguro (=tuna) and finely chopped green onions to the sauce from step 3.
    Hyugadon

  • 6. Place the ingredients from step 5 onto a bowl of hot rice and add some more chopped green onions.
    Hyugadon

provider : "Oita's local cuisine that we want to preserve for the next generation"
Image source: Oita Prefecture

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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