🍚 Satsuma (Fish and Miso Dishes over Rice)
"Satsuma" is a local dish made by breaking up grilled white fish, basting it with grilled miso and fish dashi (=Japanese soup stock), and serving it over hot rice. In the past, when cooking miso, miso was spread on the lid of a pot or a mortar and covered with Shichirin to make it aromatic. There are various theories about its history, but it is said to have been introduced along the coast from Kyushu to Shikoku. The one made in Ehime Prefecture is called "Iyo Satsuma" and the one made in Kagawa Prefecture is called "Sanuki Satsuma". Ingredients are not limited to Tai-fish, but also include whitefish caught in the Seto Inland Sea, such as Chinu, Mebaru, and Bora. Chinu is a Kuro-dai, which can be caught all year round, but is most delicious in winter. It is one of the most familiar fish in Kagawa Prefecture.