Fukuyama Uzumi
Fukuyama uzumi places simmered tofu, taro, mushrooms, burdock and sometimes sea bream, shrimp or seasonal matsutake beneath a cap of white rice. The plain-looking rice conceals broth and...
At a glance
| Name | Fukuyama Uzumi (Uzumi) |
|---|---|
| Prefecture | Hiroshima |
| Region | Chugoku |
| Type | Rice concealing tofu, roots and sometimes seafood in seasoned broth |
What is it?
Fukuyama uzumi places simmered tofu, taro, mushrooms, burdock and sometimes sea bream, shrimp or seasonal matsutake beneath a cap of white rice.
The plain-looking rice conceals broth and ingredients; recipes range from simple iriko-dashi versions to celebratory seafood forms.
History and local context
Fukuyama presents several origin theories: hiding luxuries during austerity rules or burying rice in soup for quick farm meals. They are traditions, not one proven history. The city also documents later school-lunch and community revival.
How to enjoy it
Break the rice cap gradually and lift broth and ingredients from below. Cook seafood fully, keep rice and broth hot or chill promptly, and check fish, shrimp, soy and wheat.
Availability varies by maker, season, and destination.
Frequently asked questions
Where is Fukuyama Uzumi from?
It is associated with Hiroshima, in the Chugoku region of Japan.
What kind of food is Fukuyama Uzumi?
This guide classifies it as rice concealing tofu, roots and sometimes seafood in seasoned broth. See the overview for its defining ingredients and texture.
Can I order Fukuyama Uzumi 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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