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Satsuma (Fish and Miso Dishes over Rice) ｜ Our Regional Cuisines

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  • Kagawa Prefecture

    Satsuma (Fish and Miso Dishes over Rice)

Satsuma (Fish and Miso Dishes over Rice)

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  • Satsuma (Fish and Miso Dishes over Rice)

    Image source: Agricultural Management Division, Department of Agriculture and Fisheries, Kagawa Prefecture

  • Main lore areas

    Part of the Seisan region

  • Main ingredients used

    Tai-fish

  • History/origin/related events

    "Satsuma" is a local dish made by breaking up grilled white fish, basting it with grilled miso and fish dashi (=Japanese soup stock), and serving it over hot rice. In the past, when cooking miso, miso was spread on the lid of a pot or a mortar and covered with Shichirin to make it aromatic. There are various theories about its history, but it is said to have been introduced along the coast from Kyushu to Shikoku. The one made in Ehime Prefecture is called "Iyo Satsuma" and the one made in Kagawa Prefecture is called "Sanuki Satsuma". Ingredients are not limited to Tai-fish, but also include whitefish caught in the Seto Inland Sea, such as Chinu, Mebaru, and Bora. Chinu is a Kuro-dai, which can be caught all year round, but is most delicious in winter. It is one of the most familiar fish in Kagawa Prefecture.

  • Opportunities and times of eating habits

    "Satsuma" was served as a daily meal when a lot of fish was caught available. It is said that Iriko, a specialty of Kagawa Prefecture, was sometimes used. Satsuma has been passed down from generation to generation in every household as the taste of ordinary people, a way to use perishable fish without wasting it, and to satisfy even the most demanding palates with precious rice.

  • How to eat

    Grill the Tai-fish with salt, remove the bones and skin, and break up the meat. Make dashi (=Japanese soup stock) from the head and bones. Put miso on a wooden ladle and brown the fish lightly. Grind the Tai meat well with a mortar and pestle, add miso, and spread it with the cooled dashi (=Japanese soup stock) little by little. Serve over hot rice and top with scallions and sesame seeds. If you put sesame seeds, roast them lightly in a pan and grind them well in a mortar and pestle for better aroma.

  • Efforts for Preservation and Succession

    (Outline of the traditions, the preservation society, social media use, modern approaches to commercialization)
    It has been passed down from family to family as a taste of grandma, but due to the trend toward nuclear families, it is not served at tables as often as it used to be. Some schools in Mitoyo City have included it in school lunches, and it has become a much requested menu item. (It is said that graduates who return home for their coming-of-age ceremony ask for "Satsuma").

RECIPE

Ingredients (for 4 persons)

  • Tai-fish 1 (about 30 cm in length)
  • Salt 1／2 tsp.
  • Red miso paste 2 tbsp.
  • Negi (sesame seeds and nori seaweed) As needed
  • Rice 640g

How to cook

  • 1. Grill the Tai-fish with salt, remove the bones and skin, and break up the meat. Make 2 cups of dashi (=Japanese soup stock) from the head and bones.

  • 2. Dip a wooden spoon in miso and lightly brown the fish.

  • 3. Grind the Tai-fish in a mortar and pestle, add the miso, and gradually dilute the mixture in the cooled dashi (=Japanese soup stock).

  • 4. Pour the mixture over hot rice and top with scallions and sesame seeds.
    If you put sesame seeds, it is better to roast them lightly in a pan and grind them well in a mortar and pestle.

provider : Agricultural Management Division, Department of Agriculture and Fisheries, Kagawa 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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