Have you ever heard of Satsuma? It is one of the traditional dishes enjoyed in Ehime prefecture. It is a savoury fish-based dish made with grilled fish, sesame seeds, and miso, served over cooked rice.
Today, I’d like to share how to make this beautiful local dish by using cutlassfish, sesame seeds and a few simple ingredients.
Step 1: Grill the main ingredients.
First of all, prepare the cutlassfish, sesame seeds and miso. Lightly cook them in a frying pan until they become fragrant. Grilling the ingredients helps bring out their natural flavours and provides a lovely umami.
Cutlassfish is a popular fish in Japan, known for its delicate white flesh and mild flavour. It works particularly well in this dish because it blends beautifully with the rich taste of sesame and miso.
Step 2: Grind the sesame seeds.
Secondly, place the roasted sesame seeds into a Japanese mortar called Suribachi. Using a wooden pestle, grind the sesame seeds until they become finely crushed and release their natural oils. This traditional cooking method helps bring out the nutty aroma of sesame, which is an essential part of the dish’s flavour.
Step 3: Combine the fish and miso.
Add the grilled cutlassfish and miso to the mortar. Continue grinding everything together until the ingredients are well grinded and mixed, and form a thick, savoury mixture. The combination of fish, sesame, and miso creates a rich flavour that makes this dish so distinctive.
Step 4: Prepare the toppings.
Get the fresh toppings ready. For this recipe, I used thinly sliced cucumber, konnyaku, finely chopped green onions, and grated sudachi zest. Each of these ingredients adds something different. Cucumber provides a refreshing crunch, konnyaku adds a unique chewy texture, and green onions bring a mild sharpness. Sudachi, a small Japanese citrus fruit, adds a fresh, fragrant aroma that balances the richness of the fish mixture.
Step 5: Serve and enjoy!
Lastly, place the fish, miso, and sesame mixture over a bowl of freshly cooked rice. Arrange the toppings on top, and your homemade Satsuma is ready to enjoy!
What I love about traditional dishes like this is how simple ingredients can come together to create such a natural distinctive flavour. It is also a lovely way to experience the local food culture of Ehime.
If you ever visit this part of Japan, why not give Satsuma a try?
■Role：
Local Contributor, Ehime
I’m excited to share little glimpses of my everyday life in Shikoku, from local food and cafes to beautiful places, seasonal specialities, and the simple joys of countryside living.
■Role：
Local Contributor, Ehime
I’m excited to share little glimpses of my everyday life in Shikoku, from local food and cafes to beautiful places, seasonal specialities, and the simple joys of countryside living.
