A taste of the sea on new year’s eve


This used to be eaten on new year’s eve of the luna calendar. The name “toshikoshi meshi” turned to “koshi meshi” later. It is enjoyed during this time of year because it is the season of unprocessed nori seaweed. The flavor and fragrance can be fully enjoyed. Unprocessed nori seaweed is called menori in this area. People wore sashiko (quilted) cotton clothes on cold days of winter, went into the sea to the depth of their chests and searched for menori. Recently unprocessed nori is difficult to find, and crushed nori is used instead.

Recipi of cuisin

for [:ja]5合分/[:en]Makes 5[:de]5合分/[:ru]5合分/[:es]5合分/[:fr]5合分/[:it]5合分/[:ko]5合分/[:th]5合分/[:zh]5合分/[:ch]5合分/[:] persons

  • nori1-2 unprocessed nori (50g crushed nori)
  • rice750g
  • pickled white radish1/3
  • dried young sardines100g
  • light soy sauceosaji2
  • sugarosaji1
Wash rice and drain water in a basket. Leave for 30mins, and cook with less water than usual.
Cut pickled white radish in 1cm, and cut thinly again.Wipe off water well with a cloth when mixing them with rice.
Toast the unprocessed nori over fire and crush.
Mix dried sardines, soy sauce and sugar into the cooked rice and leave to cool for a while.
Mix pickled white radish into lukewarm rice, add nori at the end and mix briefly.Bonito flakes can be used instead of dried sardines. Kamaboko (boiled fish paste) can be used also for adding color.

Information provided by : oishifudokochi


Local cuisine