Abstract
We compared the types of fish and shellfish dishes prepared by families in Imabari, Kumakogen, and Uwajima in Ehime Prefecture. Many families in Imabari, on the Inland Sea, caught their own fish and prepared dishes using fresh bream, sardine, mackerel or squid in season. They created unique fish dishes such as setodai and kijihata.
In Kumakogen, a mountainous area, the residents prepared many dishes with purchased fish paste products, sardine or horse mackerel. They also cooked more dishes with freshwater trout or frozen cod than the other two districts.
In Uwajima, on the Uwa Sea, many families prepared different kinds of fish dishes with sardine, horse mackerel or bream. They used less seasonal fish than Imabari residents.
Imabari recipes focused on the use of boiled fish, while grilled fish was more common in Kumakogen, and raw fish, such as sashimi, was prepared in Uwajima. The most common seasoning used in every district was soy sauce.
