# Satsuma ｜ Our Regional Cuisines

**Cuisine Name**: Satsuma

**Region**: Our Regional Cuisines

## Main Lore Areas
Nanyo region

## Main Ingredients Used
barley miso, soup stock, white fish, barley rice

## History, Origin, and Related Events
Satsuma" is a well-known local dish in Yawatahama City and other areas in the Nanyo region. Although it is a white fish, "satsuma" is made all over the prefecture, and the fish varies from region to region. Other than sea bream, satsuma is made with a variety of fish, including kozuna (red sea bream), ezo, horse mackerel, barracuda, himechi, mullet, sardines, and other miscellaneous fish, and in the mountainous areas, it is made with iroko, carp, crucian carp, and chub mackerel.In Uwajima City and Ainan Town in the southwestern part of the prefecture, barley rice was often eaten in the old days. Satsuma" is a dish that fishermen ate on their boats, and it is also called "Iyo Satsuma. There are various theories about the origin of the name "Satsuma," including that it came from Satsuma Province (Kagoshima Prefecture) and that the cross-shaped slices of rice placed in a bowl to blend well with the broth look like the family crest of the Shimazu family of the Satsuma Domain. There is also a theory that the name "satsuma" comes from "satsuma," meaning a husband assisting his wife in cooking, but it is not clear which is the true origin.

## Opportunities and Times of Eating Habits
A local dish made with fresh fish and miso in Ehime Prefecture. Because of the time-consuming nature of the dish, it is rarely made at home, and is now served exclusively at local restaurants. Satsuma" is a refreshing dish that can be enjoyed even in the summer when one has no appetite.

## How to Eat
Grill the fish, break up the meat while it is still hot, mix it with barley miso and the fish meat in a mortar, and add broth made from the bones after breaking up the fish in the mortar. Cut lightly seasoned konnyaku into strips and serve over warm barley rice with chopped washed leeks and mandarin orange peels, depending on your preference. Cucumbers and other ingredients may also be added.

## Efforts for Preservation and Succession
Packaged products that are easy to make can be purchased at souvenir stores and highway service area kiosks. In addition, recently, packaged products containing ingredients and dashi broth are also available, making it easy to eat.

## Ingredients
- barley miso: 180 to 200g
- green onion: 2 sprigs
- White fish: 4 to 5 parts per 10 parts miso
- konnyaku: 1／2
- sugar: 1 tsp.
- soy sauce: 1 tsp.
- mandarin orange peel: a pinch
- green onion: a pinch
- barley rice: For 4 persons
- soup stock: 1 to 2 cups

## Recipe
1. 1. Grill the fish and break up the meat while it is still hot.
2. 2. Mix 1 with miso and scald in a mortar and pestle. (Use a charcoal or gas flame to roast the fish until golden brown.)
3. 3. Remove the bones from the broth after breaking up the meat, let it cool, add it to 2, and let it thicken to taste.
4. 4. Cut konnyaku into strips and season lightly.
5. 5. Put the chopped leeks, chopped mandarin orange peels, and konnyaku in a separate bowl and serve over warm barley rice, depending on your preference.

## Provider Information
provider : "100 Local Dishes of Ehime" (Ehime Prefecture Tourism Association)

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