Taimeshi

Matsuyama-style preparation: This version presents a bowl of white rice, a separate dish of raw tai sashimi slices, condiments (sesame, nori, wasabi, green onion), and a special sauce (soy-based with dashi and citrus). You mix everything together in the rice bowl — the heat from the rice slightly cooks the fish edges. Some restaurants serve it as ochazuke (pour hot dashi broth over the mixture for a soupy consistency).

Uwajima-style preparation: A whole tai (30–40cm) is scaled, gutted, and baked in a clay pot with rice, kombu, sake, and soy sauce. The fish oils permeate the rice during cooking, creating deeply savory flavor. When served, the fish is separated from rice, bones removed, and the meat mixed back into the rice. This version is richer and more filling.

Which style to choose: Matsuyama-style is lighter, refreshing, and highlights the raw fish quality — better for lunch or summer. Uwajima-style is heartier comfort food — ideal for dinner or cold weather.

Tai fishing culture: Ehime's tai fishing uses traditional pole-and-line methods rather than nets, reducing stress on fish and improving meat quality. The Seto Inland Sea's strong tidal currents force tai to swim constantly, developing firm muscle texture prized by chefs. Peak season is spring (March–May) when tai fatten for spawning.