A rich dish arranged from a local delicacy that makes the best match with rice
Amago (red-spotted masu trout) satsuma, is a dish arranged from “Satsuma jiru”, a local delicacy of Nanyo Area. It is an original dish of Ehime, a prefecture blessed with clear water. Fresh amago is completely dried over charcoal fire and made into powder, added with だし, flavored with miso and put on top of cooked white rice. As amago is a kind if fish with little smell, the fresh bowl can be enjoyed as much as one wishes. The freshness of the fish is crucial. It is a local delicacy where one can enjoy the richness of the fish. The powder is sold as souvenirs, enabling people to enjoy the same flavor at home.