Hozumitei’s recommended sea bream dishes

Uwajima, known for its thriving aquaculture business, red sea bream is enjoyed daily. Besides sashimi, there are numerous ways to prepare red sea bream, such as poaching and grilling. We had the opportunity to talk with Mr. Ishimaru, the owner of Hozumitei, a local restaurant that has been serving local delicacies for many years.

BELOVED BY THE LOCALS

―What kind of restaurant is Hozumitei?

Mr. Ishimaru: Hozumitei offers a wide range of dishes based on Uwajima’s local cuisine. Initially, we ran a ryokna (traditional bed and breakfast). About 50 years ago using the expertise gained from the ryokan business when we started the restaurant.
When I was in junior high school, we closed the ryokan and focused solely on the restaurant. This transition gave birth to popular dishes such as the signature “Tai Meshi” (Sea Bream & Rice).

SATSUMA-MESHI – RED SEA BREAM & BARLEY MISO POURED OVER RICE

―What are some traditional dishes that are popular in Uwajima?

Mr. Ishimaru: One traditional dish that has been enjoyed since ancient times is satsuma-meshi. It is made by mashing the flesh of white fish together with barley miso and broth, and pouring it over rice. At Hozumitei, we only use sea bream for this dish.

―Only sea bream! How does it affect the taste?

Mr. Ishimaru: It becomes a very refined and flavorful dish. Focusing on sea bream was the right choice. Various parts of the fish are used, so the taste remains consistent.
Since tai-meshi is better known, many of our customers will order the ‘Yokubari Set,’ which allows them to eat both dishes. Some people become surprised at how delicious it is and ask, “What is satsuma-meshi made from?”

―Do you have any tips for seasoning such as condiments?

Mr.Ishimaru： ‘Satsuma-meshi’ uses sweet miso, but it is also salty. Green onions help eliminate any fishy smell, and the cucumbers and mandarin oranges add to the overall flavor of the dish.

―I’d like to try it at home.

Mr. Ishimaru: That’s a great idea. It’s one of the local dishes I’ve been familiar with since childhood. You can make it with any kind of fish, fish scraps, or even dried bonito flakes, so I encourage you to give it a try without hesitation. You can save preparation time by using a food processor instead of a mortar and pestle.

ENJOY THE LUXURIOUS UWAJIMA TAI-MESHI

―Tai-meshi, a dish where red sea bream sashimi is placed on top of rice and garnished with dashi and egg, is not to be missed.

Mr. Ishimaru: It’s one of our popular menu items. Since sea bream has a mild flavor, we aim for a delicate taste that complements it. We slice the sashimi very thin to ensure it can be easily eaten with the rice. To maintain the freshness of the sashimi, we store it using special wrapping paper for culinary purposes as soon as it arrives in the morning.

―What are the key points when eating it?

Mr. Ishimaru: It’s definitely the dashi. While bonito is commonly used, at Hozumitei, we use a different type of fish for the dashi. Customers highly appreciate the seasoning of this dashi. However, the dashi is not meant to overpower the sea bream dish, so I believe the best way is to have just enough. Basically, like a “Seafood Bowl with Sea Bream.”
Also, regarding the egg, I think it’s best to not excessively mix the egg, leaving parts of the yolk and white distinct.

TAI SHABU – LIGHTLY COOKING THE BREAM IN KOMBU DASHI

―Thank you. Any other ways recommended to enjoy it?

Mr. Ishimaru: In the winter, “Tai Shabu” is also great. It’s delicious to quickly pass the sea bream through a hot pot of kombu broth and enjoy it slightly rare. It pairs well with ponzu, topped with green onions and grated daikon for a refreshing taste that complements the delicate flavor of the sea bream. Be careful not to overcook it, as it can make the fish’s flesh flaky.

― Being so close to a major production area can allow you greatly enjoy sea bream.

Mr. Ishimaru： Yes, that is true. It is quite popular because the abundance of fresh sea bream. Every day, I feel grateful to be able to enjoy local delicious dishes such as tai-meshi, satsuma-meshi, and sea bream shabu-shabu.

―Thank you for introducing us to various ways to enjoy sea bream!

Mr. Ishimaru: Thank you very much! We eagerly await your visit to Hozumitei with delicious sea bream dishes. Please drop by when you are in the area.

Coverage cooperation

Store name: Hozumi-tei
Address: 2-3-8 Shinmachi, Uwajima City, Ehime Prefecture
Hours: Lunch 11:00-14:00 (L.O. 13:20) / Dinner 17:00-22:10 (L.O. 21:20)
*For the time being, dinner is 17: 00-21: 40 (L.O. 21: 00)
Closed: Sundays (last day if consecutive holidays)
URL: https://s401200.gorp.jp/

*Please contact the store directly for business hours.

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