What is Ehime’s specialty “tai-meshi”?
Ehime Prefecture is a major producer of sea bream in Japan,
and a local dish made with that fresh sea bream is called “tai-meshi”.
Did you know there are actually two different styles of tai-meshi in Ehime?
- Matsuyama tai-meshi – the traditional takikomi-gohan style where a whole sea bream is cooked together with the rice
- Uwajima tai-meshi – a kaisendon-style bowl where sea bream sashimi is placed on rice and eaten with a special sauce
These two tai-meshi differ completely in appearance and taste,
so when you visit Ehime, it’s recommended to try both and compare!
Matsuyama tai-meshi – fluffy takikomi-gohan
Characteristics
Matsuyama tai-meshi is a takikomi-gohan that lets you fully enjoy the umami of the sea bream.
The whole sea bream is cooked together with the rice,
and you mix the flaked sea bream meat into the rice as you eat.
How to eat
- Eat it as is to enjoy the aroma of the sea bream
- Add a little soy sauce or condiments (green onions, sesame, ginger) to change the flavor
- It’s also excellent served like ochazuke (tea poured over rice) for a light finish!
Recommended restaurants
Local Cuisine Goshiki (Matsuyama)
Hours: 11:00–21:00
Price range: ¥1,500–¥2,500
Tai-meshi Specialty Kadoya
Hours: 10:30–21:00
Price range: around ¥1,800
Uwajima tai-meshi – a luxurious kaisendon style
Characteristics
Uwajima tai-meshi is a style where sea bream sashimi is mixed with a special sauce and egg and placed on rice.
Unlike the ochazuke-style Matsuyama tai-meshi,
it features fresh raw sea bream that you can enjoy.
How to eat
- Place raw sea bream sashimi on top of the rice
- Pour a generous amount of a soy sauce–based special sauce (dashi + egg) over it
- With the first bite, the sweetness of the sea bream and the rich sauce spread in your mouth!
Recommended restaurants
Uwajima Main Branch Hodzumitei
Hours: 11:00–21:00
Price range: ¥1,800–¥2,500
History and culture of tai-meshi
Why is tai-meshi famous in Ehime?
Ehime faces the Seto Inland Sea and the Uwa Sea,
and boasts one of the top sea bream catch volumes in the country.
In particular, the “Ehime Brand Madai” (sea bream) is nationally known
for its firm texture and concentrated umami.
Along the Seto Inland Sea coast, there has long been a culture of eating sea bream at celebratory occasions,
which is regarded as the origin of tai-meshi.
Practical information for travelers
1. Where can you eat tai-meshi?
In Matsuyama, tai-meshi is offered at restaurants around Matsuyama Airport and Dogo Onsen.
In Uwajima, you can enjoy authentic Uwajima tai-meshi at restaurants around the station.
2. How much does it cost?
- Matsuyama tai-meshi → ¥1,500–¥2,500
- Uwajima tai-meshi → ¥1,800–¥3,000
3. Are there souvenir tai-meshi products?
Souvenir shops in Matsuyama and Uwajima sell tai-meshi base mixes and retort packs.
- Tai-meshi base (serves 2–3) → about ¥1,500
- Uwajima tai-meshi marinating sauce set → about ¥1,200
Summary and FAQ
Summary
- There are two types of tai-meshi in Ehime: “Matsuyama tai-meshi” and “Uwajima tai-meshi”
- Matsuyama tai-meshi → the traditional style where the sea bream is cooked into the rice
- Uwajima tai-meshi → raw sea bream sashimi served on rice with sauce
- Ehime is a leading sea bream producing region, so you can enjoy very fresh sea bream
- Souvenir tai-meshi sets are also sold so you can enjoy it at home!
Frequently Asked Questions
Q: How is Ehime’s tai-meshi different from tai-meshi elsewhere?
A: The distinctive feature of Ehime’s tai-meshi is that there are two styles: Matsuyama tai-meshi (takikomi-gohan) and Uwajima tai-meshi (raw sea bream sashimi bowl).
In other regions, tai-meshi is mainly the takikomi-gohan style.
Q: Can I eat tai-meshi for lunch?
A: Most tai-meshi specialty restaurants are open for lunch!
You can easily enjoy it while sightseeing.
Q: What’s the recommended way to eat it?
A: For Matsuyama tai-meshi, making it ochazuke-style is recommended!
For Uwajima tai-meshi, mixing the egg and sauce generously with the fish is delicious.
If you visit Ehime, be sure to try both types of tai-meshi and compare!
