Tai-meshi

Tai-meshi is a traditional dish consisting of seasoned rice with red sea bream. The fish is scaled, gutted, cleaned, seasoned with salt and sake, then lightly grilled. The stock is made with a combination of kombu kelp, salt, soy sauce, mirin, sake, and grated ginger. In order to prepare the dish, the rice and the red sea bream are cooked in the stock, and the dish is served by stirring the fish meat into the rice, which should be light and fluffy, or serving the whole fish on top of the rice. Tai-meshi is often garnished with chopped chives and white sesame seeds. It’s especially popular in Ehime Prefecture during springtime.