Fukagawa meshi
Fukagawa-meshi is a traditional local dish originating from the Fukagawa area in Koto Ward, Tokyo. It primarily features clams, such as asari (Japanese littleneck clams), and was popularized among fishermen as a quick and easy meal.
The name comes from the area’s historical association with fishing and water transportation since the Edo period.
Fukagawa-meshi is also recognized as one of the “100 Selected Local Dishes” by Japan’s Ministry of Agriculture, Forestry, and Fisheries. It can also be enjoyed at home, with many recipes highlighting the umami of clams.
There are two main styles of Fukagawa-meshi:
1. Bukkake Style
– Clams and green onions are simmered in miso broth and served over freshly cooked rice.
– This style was designed for fishermen to prepare easily on their boats.
2. Takikomi Style
– Clams and other ingredients are cooked together with rice.
– This version became popular as a home-cooked dish.
Features and Flavor :
– The umami of clams and the rich flavor of miso blend perfectly with rice.
– It’s a simple yet nutritious dish that captures the “elegance” of Edo-era cuisine.
– Today, you can find variations of Fukagawa-meshi and even ready-to-eat products, making it more accessible.
History and Background :
During the Edo period, the Fukagawa area thrived as a fishing hub, where fresh clams and other seafood were readily available. Fukagawa-meshi, particularly the bukkake style, was created as a quick and nourishing meal for fishermen to enjoy while working.
Even now, Fukagawa-meshi remains a beloved part of the local food culture in the Koto Ward area. It is often served at restaurants and tourist spots, preserving the traditional taste and history of the dish.
In the Fukagawa area, historical and popular restaurants serve this dish in regions like Kiyosumi-shirakawa, Monzen-nakacho, Kiba, and Morishita.
How about trying this historical and unique local fish while in Tokyo?
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