Usuki Kirasu Mameshi
At a glance
| Name | Usuki Kirasu Mameshi (Kirasu Mameshi) |
|---|---|
| Prefecture | Oita |
| Region | Kyushu & Okinawa |
| Type | Seasoned fish and vegetables dressed with okara |
What is it?
Kirasu mameshi coats small pieces of fresh fish and vegetables in crumbly soybean pulp seasoned with soy sauce, vinegar or kabosu, creating a moist, savory and gently tart side dish.
History and local context
Despite meshi in its name, it is not rice: in local speech kirasu means okara and mameshi means to coat. Usuki cooks used fish trimmings and inexpensive soybean pulp without waste, an approach associated with Edo-period frugality.
How to enjoy it
Serve cool as a small plate and notice how kabosu lifts the rich fish and okara. Use fish suitable for the chosen raw or cooked preparation, keep it cold, eat promptly and check fish, soy and wheat.
Availability varies by maker, season, and destination.
Frequently asked questions
Where is Usuki Kirasu Mameshi from?
It is associated with Oita, in the Kyushu & Okinawa region of Japan.
What kind of food is Usuki Kirasu Mameshi?
This guide classifies it as seasoned fish and vegetables dressed with okara. See the overview for its defining ingredients and texture.
Can I order Usuki Kirasu Mameshi 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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