Taimeshi — Sea Bream Rice Two Ways

Taimeshi (鯛めし, 'sea bream rice') is Ehime's signature dish, existing in two completely different regional styles: Matsuyama-style uses cooked rice topped with raw sea bream sashimi, egg yolk, sesame, and special sauce (similar to ochazuke). Uwajima-style bakes a whole tai (sea bream) with rice in a clay pot, creating a flavorful pilaf where rice absorbs the fish oils.

Both styles celebrate Ehime's premium tai caught in the Seto Inland Sea, where strong currents produce firm, flavorful fish.