The history, culture, and lifestyles of the area are mixed and condensed in one plate of a local dish that has been passed for generations in mountain and fishing villages throughout Japan. We will introduce various unknown local dishes, also known as the soul food of the Japanese people.

Sabameshi

Wakayama

A staple dish in the mountain areas

Sabameshi

In the mountain areas, fish is always referred to as dried fish. Takikomigohan made with salted saba used to be a dish served for guests at home in the old days. Sabameshi is usually cooked only with rice, salted saba and shoyu. Sabameshi tastes much better when cooked with fresh saba and potherbs.

Recipi of cuisin

for 6 persons

  • rice540cc
  • saba fileta slice
  • salt1 teasopoon
  • shiitake4 fresh
  • gobou1
  • ginger1 piece
  • aonegias needed

[ seasonings ]

  • dashi600cc
  • shoyu45cc
  • sake45cc
  • mirin45cc
  • saltas needed
1.
Rinse rice and set aside.
2.
Put salt on a saba filet, grill the both sides.
3.
Cut gobou into thin slices, and soak in water. Slice shiitake, and cut ginger into long thin strips.
4.
In a rice cooker, put rice, seasonings, 2 and 3, and cook.
5.
When cooked, take out saba and remove small bones, flake it and put it back into rice and mix well. Sprinkle with sliced aonegi.

Information provided by : 和歌山県 農林水産部 農業生産局 果樹園芸課

Don

Local cuisine

Sakana

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