DISH RESEARCH · Main dish

Ami-meshi

MAFF’s Oita preservation-collection recipe combines rice with both supplied ami krill tsukudani and a separate dried-ami portion dressed in soy sauce, mixed in as the rice finishes cooking.

About Ami-meshi

Research draft based on the references below. These notes describe particular recipes and presentations; ingredient connections are still being reviewed.

MAFF’s Oita entry places ami-meshi in Usa, Nakatsu and Bungotakada. Its selected preservation-collection recipe uses ami, identified as krill, in two separate prepared forms alongside rice.

Rice is washed, soaked in water and cooked with its own measured water portion. The exact rice grain and an earlier rice-processing formula are not specified.

Just before the rice is fully cooked, supplied ami tsukudani is placed on top. A separate dried-ami portion is dressed with soy sauce and added as well.

Once the rice is cooked, both ami portions are mixed through it and salt is adjusted to taste. The source describes dried ami as flavourful and available beyond the fresh catch season.

The entry identifies local school lunches and traditional cooking classes among the ways this rice dish continues to be shared. Its wider examples with mushrooms, carrot or fried tofu remain separate from the selected recipe.

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Dish type: Main dish
Preparation: Read the preparation
Complete6listed81–86/EVERY88–90/provider91 +explicitrice-soakwater88=7observations. BothreadyTSUKUDANI83ANDseparatedriedAMI85 actual89 noalternativegroupwrongunion. Rice81 grainunknown/washsoak88 ownwater82 cook; separateexplicitsoakwater88 no inventedwashmedia. BEFOREricefullydone89 addreadytsukudani83 anddriedami85 dressfullsoy86, finishrice/mix90/SAL T84 finaltotaste. Opaque tsukudani fullquantity/priorrecipe unknown notborrowedunquantifiedmirin/ginger74; krill identityexactregistry absentNone notshrimp substitution. No carrot/shiitake/friedtofu74 orfurikake75 formula union. WholetempNone source74hotRICE alternativecomponentonly, no wholemealtemperature.

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Ingredients in Ami-meshi

Recorded ingredient connections, rather than a complete recipe. Explore an ingredient for more detail.

Ingredient connections are still being added.

Ingredient connections awaiting review. Versions and preparation vary.

Origins & food traditions

Explore the countries and cooking traditions associated with this dish. These connections do not establish a single birthplace or limit where the dish is eaten today.

Countries

Country connections are still being added.

Cuisines & regions

Cuisine and regional connections are still being added.

Associations in the cited sources

These describe source-specific cultural or geographic connections. Catalogue links may still need review.

Cooking traditions: Oita Usa Nakatsu Bungotakada / local-cuisine preservation collection

Sources & references

Ami-Meshi (Mixed Rice with Krill)