What is Taimeshi, a soul food of Ehime Prefecture? Introducing the differences between the two type of taimeshi, their history, and the best ways to eat them!
On the western side of Ehime Prefecture lies the expanse of the Uwa Sea, into which the Kuroshio Current flows. The fish that have been nurtured in these nutrient-rich waters are one of the appeals of Ehime. Of these fish, the area boasts the best catches of sea bream (“tai”) in the country. Tai’s appeal lies in its use in many different local gourmet foods—sashimi, tai somen (thin noodles with cooked whole sea bream), horaku-yaki (a steamed and roasted seafood dish), and tai katsudon (cutlet with rice)—and Ehime’s soul food taimeshi is a must-eat!
What is taimeshi, Ehime’s vaunted specialty gourmet dish? There are actually two types!
Nowadays, taimeshi is definitely a staple dish of Ehime. But there are actually two types of taimeshi!
A dish called “Uwajima taimeshi” (pickled) is a way of eating taimeshi that originated in the Nanyo area, including Uwajima City. Raw slices of sea bream are pickled in a sauce made with soy sauce, mirin, sesame, and dashi stock, and placed on cooked rice topped with egg yolk.
Meanwhile, a dish known as “taimeshi” (cooked with rice) is well-loved in places such as Matsuyama City and Imabari City; this involves a whole sea bream cooked and eaten with rice in an earthenware or iron pot.
Both dishes are beloved for their delicious taste—compare them to find which you prefer!
A dish called “Uwajima taimeshi” (pickled) is a way of eating taimeshi that originated in the Nanyo area, including Uwajima City. Raw slices of sea bream are pickled in a sauce made with soy sauce, mirin, sesame, and dashi stock, and placed on cooked rice topped with egg yolk.
Meanwhile, a dish known as “taimeshi” (cooked with rice) is well-loved in places such as Matsuyama City and Imabari City; this involves a whole sea bream cooked and eaten with rice in an earthenware or iron pot.
Both dishes are beloved for their delicious taste—compare them to find which you prefer!
A third taimeshi!? Yofu yaki taimeshi (western-style grilled taimeshi) is born
In 2025, in the Toyo region located in the eastern part of Ehime Prefecture, which has a well-rooted culture of western cuisine, created the new Toyo yofu yaki taimeshi!
Taimeshi, which originally had two types—cooked with rice and pickled—has gained a new “yaki” (grilled) variety.
As the word “yofu,” meaning “western-style,” suggests, Toyo yofu yaki taimeshi is characterized by a sophisticated, western-style flavor. You can savor this taimeshi full of individual character in different eateries along with the two original varieties.
Download a map of Toyo yofu yaki taimeshi stores
The origins and background of each of the types of taimeshi
According to one tale, taimeshi (cooked with rice) started with a dish that was offered by a local fisherman as a wish for victory in battle when Emperess Jingu led a military campaign in Korea (around 200 AD). Sea bream has been a familiar ingredient to Japanese people since ancient times—it was even recorded in the Nihon Shoki (“Chronicles of Japan”), one of Japan’s oldest official histories compiled in 720.
Meanwhile, Uwajima taimeshi (pickled) is said to have come about as a dish that fishermen could easily make on a boat without using a fire. At this time, many fishermen would have use the widely caught horse mackerel, but it was the cuisine using the more glamorous sea bream that is now widely loved as “taimeshi.”
Meanwhile, Uwajima taimeshi (pickled) is said to have come about as a dish that fishermen could easily make on a boat without using a fire. At this time, many fishermen would have use the widely caught horse mackerel, but it was the cuisine using the more glamorous sea bream that is now widely loved as “taimeshi.”
The best way to eat taimeshi (cooked with rice)
When you’re eating taimeshi (cooked with rice), first take a bite of the freshly cooked rice and the body of the sea bream together. The flavor of the rice infused with the deliciousness of the fish is wonderful. Then, add the toppings of your choice, such as shredded spring onions and nori seaweed, granting your dish a vivid appearance and enhancing the taste. You can even add a little ponzu sauce or soy sauce to draw out the fantastic flavor of the sea bream for an exquisite experience!
The best way to eat Uwajima taimeshi (pickled)
When you eat Uwajima taimeshi (pickled), first take a mouthful of the sea bream sashimi together with the sizzling hot rice. The deliciousness of the sea bream and the flavor of the sauce combined with the cooked rice is exceptional. The “sea bream chazuke” (broth poured on rice) to savor after enjoying your taimeshi offers a moment of bliss. Pouring piping hot dashi broth over your food really brings out the delicious umami taste of the sea bream and creates a lighter flavor. The rice is smooth to eat—perhaps you’ll want another bowl?
Where to eat taimeshi
There are plenty of eateries where you can enjoy delicious taimeshi in Ehime Prefecture. Make sure you compare the three types: taimeshi (cooked with rice), Uwajima taimeshi (pickled), and Toyo yaki taimeshi.
Our recommended taimeshi eateries (where you can use the SHIKOKURURI "Tabi Pass")
Uwajima taimeshi (pickled)
・Shunzen Kyodozen Wabisuke
・ASAHI
See more eateries (Iyo Kan Net)
Our recommended taimeshi eateries (where you can use the SHIKOKURURI "Tabi Pass")
Uwajima taimeshi (pickled)
・Shunzen Kyodozen Wabisuke
・ASAHI
See more eateries (Iyo Kan Net)
Summary
What do you think? Taimeshi is loved not just in the local area but all around the country—make sure you try it in the place where it started!
Shikoku also boasts plenty of other delicious dishes! See more tempting gourmet cuisine below.
See our feature on gourmet foods in Shikoku
Shikoku also boasts plenty of other delicious dishes! See more tempting gourmet cuisine below.
See our feature on gourmet foods in Shikoku