Tsuwano Uzumemeshi: Local Food Guide (Shimane)

Uzumemeshi is a local dish handed down in Tsuwano, called the "Little Kyoto of San'in." 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 covered with rice and served with broth poured over. Seemingly a simple ochazuke at first glance, colorful ingredients are hidden at the bottom. Grated wasabi laid underneath is the deciding touch, its fragrance tightening the flavor.

Highlights

There are several theories about the name "uzume." One says that in an age demanding frugality, the ingredients were so humble that people were embarrassed to be seen with them and so hid them under the rice. In the 1939 nationwide survey of local cuisine by the Imperial Household Ministry, it was chosen as one of the "Five Great Rice Dishes of Japan," becoming a bowl symbolic of Tsuwano's food culture. The characteristic method lays grated wasabi at the bottom of the bowl, then the simmered ingredients, and finally covers them with rice. Fragrant wasabi grown in clear-watered mountains is said to be the deciding flavor.

Seasonal Enjoyment

Because uzumemeshi is served with warm broth, it especially warms the body in the chilly seasons. That said, it is a year-round dish, and in Tsuwano some shops offer a chilled version. It is perfect for a meal between strolls in Tsuwano. Savored amid the castle-town scenery colored by fresh spring greenery or autumn foliage, it deepens the memories of your trip.

Access and Basic Information

Uzumemeshi can be enjoyed at local restaurants and inns in Tsuwano. Because it is labor-intensive to prepare, the shops that serve it are limited, so checking in advance is reassuring. The center of the castle town is within walking distance of JR Tsuwano Station, and searching for a shop while gazing at the white walls and canals of Tonomachi-dori is a pleasant time. Many shops serve it at lunch, so you can stop by as part of sightseeing.

One Piece of Advice

With uzumemeshi, after pouring the broth, mix as if digging up the ingredients at the bottom, and the hidden savor spreads all at once. Since you can enjoy a change of flavor with the amount of wasabi, add it little by little to finish the bowl to your taste.

Practical Travel Notes

• The name is said to come from "burying" humble ingredients under the rice in a frugal age. The greatest feature is that the ingredients are hidden at the bottom.
• It is a venerable local dish chosen as one of the "Five Great Rice Dishes of Japan" in the Imperial Household Ministry's 1939 survey. It is a bowl to be sure to try when visiting Tsuwano.
• Grated wasabi is the deciding flavor. Traditionally it uses fragrant wasabi grown in the clear water around Tsuwano, and you can adjust the amount to your taste.
• Because it is a labor-intensive dish, the shops that serve it are limited. Checking business hours and whether it is offered at lunch before your visit is reliable.
• Tsuwano is a castle town called the "Little Kyoto of San'in." Working it into a meal between strolls, alongside the white walls of Tonomachi-dori and the carp swimming in the canals, deepens the mood of travel.