Fukuyama Uzumi
At a glance
| Name | Fukuyama Uzumi (Uzumi) |
|---|---|
| Prefecture | Hiroshima |
| Region | Chugoku |
| Type | Rice concealing seafood, tofu and vegetables in clear broth |
What is it?
Uzumi seasons shrimp, white fish, tofu, taro, carrot and burdock in a clear broth, then buries the ingredients beneath rice or submerges rice in the soup. Autumn versions may feature matsutake.
History and local context
The name comes from uzumeru, to bury. Fukuyama stories say townspeople hid luxurious ingredients during domain austerity or mixed rice into soup for speed during farm work; related dishes occur in Shimane and Oita.
How to enjoy it
Break through the rice to discover the ingredients and mix only as you eat. Keep seafood and rice hot or promptly chilled, cook shrimp and fish thoroughly unless explicitly prepared for raw use, and check allergens.
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 seafood, tofu and vegetables in clear 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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