Chisha-momi
At a glance
| Name | Chisha-momi (Chisha-momi) |
|---|---|
| Prefecture | Hiroshima |
| Region | Chugoku |
| Type | Salt- or vinegar-massaged lettuce with miso and dried fish |
What is it?
Chisha-momi softens chisha lettuce with salt or vinegar, dresses it with miso or soy sauce and scatters toasted chirimen and sesame over the leaves. Grilled salted mackerel or canned fish can replace the small dried fish.
History and local context
The practical summer side is shared by Hiroshima, Yamaguchi, Okayama and Kagawa; Yamaguchi may call it chisha namasu. Northern Hiroshima's lettuce production helped keep the dish familiar.
How to enjoy it
Massage only until the leaves relax but still retain bite, then dress immediately. Taste salted fish before adding soy, and check fish, sesame and soy allergens.
Availability varies by maker, season, and destination.
Frequently asked questions
Where is Chisha-momi from?
It is associated with Hiroshima, in the Chugoku region of Japan.
What kind of food is Chisha-momi?
This guide classifies it as salt- or vinegar-massaged lettuce with miso and dried fish. See the overview for its defining ingredients and texture.
Can I order Chisha-momi online?
Use the Rakuten Japan search link on this page. Confirm the maker, ingredients, storage requirements, and international shipping before ordering.
Order from Japan
Search Rakuten Japan using the original Japanese food name. Search results and product pages may be available only in Japanese.
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