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Tachiuo (beltfish) roll ｜ Our Regional Cuisines

  • Ehime Prefecture

    Tachiuo (beltfish) roll

Tachiuo (beltfish) roll

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  • Main lore areas

    Nanyo Region (Uwajima City)

  • Main ingredients used

    Tachiuo (beltfish)

  • History/origin/related events

    Tachiuo (=beltfish) is a saltwater fish of the cutlassfish family and its total length exceeds 2 meters (about 80 inches) in the largest fish. It is a tasty fish with little fishiness and fat, so even children who do not like fish can enjoy eating it. It is said that a long-established fishmonger in Uwajima City, which has been in business for 150 years, invented the tachiuo roll in 1987, in which the tachiuo is wrapped around a bamboo skewer. It has been introduced in many media and is now one of the most popular specialties of tourists visiting Uwajima.
    In addition to being delicious, Tachiuo (=beltfish) is also full of nutrients. Oleic acid, a component found in large amounts, plays a role in preventing oxidation in the body, and DHA, contained in the fat, helps reduce neutral fat and bad cholesterol. The abundant vitamins A, D, and E do not easily leach out when cooked, so even when grilled, the fish is delicious without losing any of its nutritional value.

  • Opportunities and times of eating habits

    Tachiuo (=beltfish) can be enjoyed throughout the year. Its robust flavor makes it suitable as a side dish or a savory accompaniment to sake.

  • How to eat

    Tachiuo (=beltfish) is spiral-wrapped around bamboo and charcoal-grilled, while sauce is applied several times. The flavor of this dipping sauce is unique to each restaurant and is passed down as a secret sauce. To eat, remove the tachiuo from the bamboo and enjoy. (Optionally, you can cut it into 2mm-width (0.07 inches-width) slices and top it with grated daikon radish or other toppings.) Additionally, there is a local dish called "Tachiuo (=beltfish) no Yawatamaki," where Tachiuo (=beltfish) is wrapped around Gobou(=Burdock root) .

  • Efforts for Preservation and Succession

    (Outline of the traditions, the preservation society, social media use, modern approaches to commercialization)
    Due to the labor-intensive preparation, it is rarely made as a home-cooked dish and is more commonly found in local restaurants and izakayas. It is also available for purchase at local kamaboko shops and through mail-order services.

RECIPE

Ingredients (4 servings)

  • Tachiuo (=beltfish) 2
  • Mirin(=sweet rice wine) A little
  • [Dipping Sauce] Soy sauce 2 tbsp.
  • [Dipping Sauce] Sugar 1 tbsp.
  • [Dipping Sauce] Sake 2 tbsp.
  • [Dipping Sauce] Ginger juice A little
  • Bamboo skewers 4

How to cook

  • 1. Fillet the Tachiuo (=beltfish) into three pieces.

  • 2. Soak the fileted Tachiuo (=beltfish) in the dipping sauce.

  • 3. Spiral-wrap the Tachiuo (=beltfish) onto bamboo skewers.

  • 4. Grill the wrapped Tachiuo (=beltfish) over charcoal for 10-15 minutes.

  • 5. To add shine, brush the remaining dipping sauce mixed with a little mirin(=sweet rice wine) over the grilled saury rolls. Repeat this process 2-3 times.

provider : "Ehime Local Cuisine Story" (supervised by Shoko Watanabe, Ehime Prefecture Tourism Association)

Recipes vary depending on the region and home.

Contact

Food Cultures Office, Overseas Market Development and Food Cultures Division, Food Industry Affairs Bureau, Ministry of Agriculture, Forestry and Fisheries

Tel:+81-3-3502-5516

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