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Matsuyama, 25 May.

Tai (Sea Bream)

Tai (Sea Bream) Tai (Sea Bream)

Taimeshi (sea bream rice) is a traditional local specialty of Ehime, the source of the majority of Japan’s sea bream. The eastern (Imabari and Matsuyama) and southern (Uwajima) areas each have their own distinctive recipes. Taimeshi in the east consists of rice cooked with a whole sea bream, while Taimeshi in the south is a dish of fresh sea bream sashimi dipped in a mixture of soy sauce and egg on a bowl of white rice. Another specialty is Tai Somen (sea bream noodles), a dish of sea bream cooked with a salty-sweet sauce and served with fine noodles.

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