Ehime Iyo Satsuma
At a glance
| Name | Ehime Iyo Satsuma (Iyo Satsuma) |
|---|---|
| Prefecture | Ehime |
| Region | Shikoku |
| Type | Grilled fish and miso broth poured over rice or barley rice |
What is it?
Iyo satsuma grinds grilled fish, combines it with toasted miso and loosens the paste with dashi into a rich broth, then pours it over rice or barley rice with seasoned konnyaku, cucumber, scallion and yuzu.
History and local context
The dish appears around Uwajima, southern Ehime and Matsuyama under names including satsuma-jiru. Stories either trace it to Satsuma or to fishing villages of Minamiuwa; local forms also use iriko and resemble hiyajiru.
How to enjoy it
Pour the cool or warm mixture over rice just before eating and add aromatics gradually. Cook fish fully before grinding, keep the diluted broth refrigerated and check fish, soy and any sesame ingredients.
Availability varies by maker, season, and destination.
Frequently asked questions
Where is Ehime Iyo Satsuma from?
It is associated with Ehime, in the Shikoku region of Japan.
What kind of food is Ehime Iyo Satsuma?
This guide classifies it as grilled fish and miso broth poured over rice or barley rice. See the overview for its defining ingredients and texture.
Can I order Ehime Iyo Satsuma 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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