---
title: Ehime sea bream
url: https://karigurashijourney.com/en/notes/ehime-sea-bream/
lang: en
journey: https://karigurashijourney.com/en/episodes/shimanami/
---

# Ehime sea bream

A little of each town’s story　/　Matsuyama, Ehime

Ehime has led Japan in farmed sea bream production for 33 consecutive years, according to the prefecture's 2024 fisheries statistics. In 2022 it produced 38,604 tons, 57 percent of the national total. The Nanyo region on the Uwa Sea is the main producer, while wild bream from the fast currents of the Kurushima Strait are known for their firm flesh.

## This moment in the journey: Tai-meshi, sashimi-bowl style

Ehime is the largest producer of sea bream in Japan, and they say tai-meshi differs depending on the region. First I rolled up some shiso leaves and sliced them thin. Into a black bowl of sauce went an egg yolk, mixed in, and then the sea bream sashimi to coat.

That went on top of rice, with the shiso and sesame scattered over. This is the sashimi-bowl type of tai-meshi, the style of Uwajima and the south of the prefecture. And I put another egg yolk on top.

![Arranging the sashimi on the rice with chopsticks](https://karigurashijourney.com/img/shimanami/s95-1200.jpg)
- Sources: https://www.jetro.go.jp/biz/areareports/2025/dadbadb608ba71af.html
- Sources: https://www.maff.go.jp/j/keikaku/syokubunka/k_ryouri/search_menu/menu/taimeshi_ehime.html

Read this scene in the full journey: https://karigurashijourney.com/en/episodes/shimanami/