Uwajima Taimeshi

Uwajima taimeshi is a raw style of sea bream rice, completely different from the cooked version of Matsuyama. Fresh sea bream sashimi is dressed in a special sauce of egg and dashi soy sauce, placed over piping hot rice, and eaten with gusto. It is said to have begun as a working meal that fishermen of the Uwa Sea ate on their boats, and the boldness of those seafarers lives on in the dish.

Highlights

Glistening slices of sea bream, coated in sauce and egg, mingle richly over the rice in a striking sight. Scattering plenty of sesame, chopped scallion, and seaweed adds even more aroma and texture.

Enjoying the Seasons

Sea bream is especially fine from winter into spring when it is at its fattiest. The contrast of cool sashimi and warm rice can be enjoyed all year and goes down smoothly even in the hot season.

Access and Basic Information

It can be enjoyed around the Kisaiya Hiroba roadside station in central Uwajima and at local restaurants across the city. Many shops are within walking distance of JR Uwajima Station.

A Quick Tip

Add the sauce little by little to balance the savoriness of the fish and the richness of the egg to your own taste.