Uwajima Tai Meshi
Uwajima tai meshi coats sea-bream sashimi in a sauce of raw egg, soy, dashi and sesame, then spoons fish and sauce over warm rice. It differs from the Matsuyama and Hojo style in which sea...
At a glance
| Name | Uwajima Tai Meshi (Uwajima Tai Meshi) |
|---|---|
| Prefecture | Ehime |
| Region | Shikoku |
| Type | Sea-bream sashimi and egg sauce over rice |
What is it?
Uwajima tai meshi coats sea-bream sashimi in a sauce of raw egg, soy, dashi and sesame, then spoons fish and sauce over warm rice.
It differs from the Matsuyama and Hojo style in which sea bream cooks with the rice; both are Ehime traditions.
History and local context
Ehime describes the raw-fish bowl as a southern style and preserves stories linking it to fishermen and the Iyo naval tradition without identifying a single inventor.
Raw fish and egg make refrigeration and clean handling essential.
How to enjoy it
Mix the egg sauce, coat the fish and pour it over rice with sesame, scallion, nori or wasabi; use raw-ready fish and suitable eggs or choose cooked alternatives.
Availability varies by maker, season, and destination.
Sources and further reading
Frequently asked questions
Where is Uwajima Tai Meshi from?
It is associated with Ehime, in the Shikoku region of Japan.
What kind of food is Uwajima Tai Meshi?
This guide classifies it as sea-bream sashimi and egg sauce over rice. See the overview for its defining ingredients and texture.
Can I order Uwajima Tai Meshi 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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