Tsuwano Uzumemeshi

Uzumemeshi is a regional dish handed down in Tsuwano, a town called the little Kyoto of the San in region. Ingredients such as Japanese parsley, carrot, shiitake, fish cake, tofu, and sea bream are finely chopped, simmered, and buried at the bottom of a bowl, then rice is placed over them and broth is poured in. It looks like a simple tea over rice, yet a colorful array of ingredients hides beneath.

Highlights

There are several theories about the name uzume, which means to bury. One says that in an age demanding thrift, luxurious ingredients were hidden and eaten out of sight, while another says a host, embarrassed by a humble meal, buried the ingredients under the rice. In a 1939 survey by the Imperial Household Agency it was chosen as one of Japan five great rice dishes, becoming a bowl that symbolizes the food culture of Tsuwano. Adding grated wasabi is the traditional style.

Enjoying the Seasons

Because uzumemeshi is served with warm broth, it is especially warming in the chilly seasons. That said, it can be enjoyed all year and is perfect for a meal during a Tsuwano stroll. Eaten amid the fresh green of spring or the crimson foliage of autumn in the old castle town, it makes the memory of your trip all the deeper.

Access and Basic Information

Uzumemeshi can be enjoyed at regional restaurants and inns within Tsuwano. The heart of the castle town is within walking distance of JR Tsuwano Station, and searching for a shop while admiring the white walls and canals of Tonomachi street is a pleasant pastime. Many shops serve it at lunch, so it is easy to stop in as part of sightseeing.

A Quick Tip

Once the broth is poured, mix as if digging up the ingredients at the bottom, and the hidden savoriness spreads all at once. You can adjust the flavor with the amount of wasabi, so add it little by little to finish a bowl to your own liking.