# Tai-men (sea bream noodles) ｜ Our Regional Cuisines

**Cuisine Name**: Tai-men (sea bream noodles)

**Region**: Our Regional Cuisines

## Main Lore Areas
Himejima village

## Main Ingredients Used
Sea bream, udon noodles

## History, Origin, and Related Events
Himejima is a remote island located in the western part of the Seto Inland Sea, and it's about 20 minutes away by ferry from Imi Port in Kunisaki City. According to the "Kojiki" (Records of Ancient Matters), The Birth of the Nation, Himejima is known to be the birthplace of "Izanagi no Mikoto" and "Izanami no Mikoto", who are both deities in Japanese mythology.The waters surrounding Himejima, which overlook the Suonada Sea, are an excellent fishing ground and are known to contain an abundance of seafood such as sea bream, octopus, prawns, and sea bass. One of the delicious local dishes of Himejima is called "Tai-men", which consists of udon noodles topped with a whole-cooked seabream. "Tai-men" is often served at wedding ceremonies as the seabream is a fish that never leaves its nest after mating, symbolizing the couple's long-lasting relationship. Furthermore, the long udon noodles used in "tai-men" signify the longevity of the relationship. It's worth noting that seabream are usually about 2 kg in weight, and the dish is also served at family meetings before the wedding ceremony.

## Opportunities and Times of Eating Habits
"Udon" is not only served at weddings but also at various celebrations, such as a child's first festival or when fishermen launch their new boats. A decade ago, it was an essential dish at weddings. As the guests begin to sing a festive song called "kore no zashiki," after having enough sake, “the tai-men” is presented on a legged table called “a hirobuta”. The guests are amazed at the stunning “tai-men” that brightens the occasion. The udon noodles were made at home, so they were very firm.

## How to Eat
Fresh seabream is lightly salted and grilled. It is then simmered in broth, allowing it to soak up the delicious seabream flavor. The udon noodles are boiled separately in the same broth to absorb the flavor as well. Finally, the udon noodles are placed on a platter, shaped like a wave, and garnished with the seabream. The dish is then presented to the guests, who divide the loosely boiled seabream and udon noodles and enjoy them separately."Tai-men" is a popular dish in Himejima, but it is also enjoyed in other areas with slight variations. In Oita City, the udon noodles and seabream are served separately, with the broth poured over them. In the Usa area, somen noodles are used instead of udon noodles. Despite differences in the procedure and noodles, "tai-men" is a common dish served at wedding ceremonies.

## Efforts for Preservation and Succession
(Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)Although there are fewer opportunities to make "tai-men" at home nowadays, the recipe for tai-men is sometimes included in the menu of cooking classes organized by local volunteers in an effort to preserve the recipe.

## Ingredients
- Sea bream: 1
- Jigona(=All-purpose flour): 500g
- Cake flour: 500g
- Water: 500cc
- Dried shiitake mushrooms: appropriate quantity
- Kelp: appropriate quantity
- Sake: appropriate quantity
- Salt: appropriate quantity
- Dark soy sauce: appropriate quantity
- Light soy sauce: appropriate quantity

## Recipe
1. 1. In a large pot, make soup stock using dried shiitake mushrooms and kelp. Season to taste.
2. 2. Remove the scales and entrails from the snapper, season with salt, and set aside.
3. 3. Cover the seabream with cotton and pour boiling water over it to marbleize it.
4. 4. Wrap the fish in the cotton and carefully add it to the soup stock.
5. 5. Take half Jigona(=All-purpose flour) and half Cake flour and knead them together, adding water gradually.
6. 6. Divide step 5 into four or five portions.
7. 7. Put the dough into a noodle-making machine.
8. 8. Start by kneading the dough.
9. 9. Fold the dough as it comes out and pass it through the machine several times.
10. 10. The dough will become smoother and smoother as you repeat the process.
11. 11. After kneading the udon dough for about 4 or 5 times, the dough will become smoother and more elastic. Then, cut it into appropriate lengths.
12. 12. Next, use a different part of the noodle-making machine to cut the smooth dough into thin noodles, which is the way Himejima's udon noodles are made.
13. 13. Himejima's udon noodles are thin.
14. 14. Immediately boil the noodles in plenty of water.
15. 15. When the water boils up, add more water and continue boiling the noodles until they are cooked through.
16. 16. Wash the boiled noodles well under running water before serving.
17. 17. Put the noodles together for each person. This is called kanake.
18. 18. Gently remove the cooked fish from the pot.
19. 19. Arrange the fish on a platter, trying not to break up the fish.
20. 20. After removing the fish, season the broth to a thicker consistency and add the udon noodles to the stew to soak up the flavor of the fish.
21. 21. Arrange the noodles together on the platter and pour the broth over the noodles to complete the dish.
22. 22. After presenting the dish to everyone, place the noodles in bowls and top with the seabream meat.
23. 23. Pour broth over noodles.
24. 24. It is delicious even without condiments.

## Provider Information
provider : "Oita's local cuisine that we want to preserve for the next generation", Recipe image provided by: Oita Prefecture

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