# Todomese ｜ Our Regional Cuisines

**Cuisine Name**: Todomese

**Region**: Our Regional Cuisines

## Main Lore Areas
Setouchi City

## Main Ingredients Used
Rice, dried shiitake mushrooms, carrots, burdock, kanpyo, chikuwa, dried shrimp, chicken, taro

## History, Origin, and Related Events
“Todomese” is sushi simmered in a mixture of rice and vinegar. Its history stretches back to the Kamakura period of the Middle Ages. Back then, the “Fukuoka Market” was held in Bizen, Fukuoka (in modern day, Osafune Town in Fukuoka and Setouchi City in Okayama), which thrived as a commercial city with water transportation. As such, once drunken samurai added sour doburoku (unrefined sake) to the rice and meals cooked by the Takase River boatmen, it became more delicious. Since then, the meals continued to be cooked with sour doburoku, as well as takikomi rice. This is said to be where “doburokumeshi” originated from, and also where Bizen barazushi would originate from. “Todomese,” then, is a word made by corrupting the sound of “doburokumeshi.”

## Opportunities and Times of Eating Habits
It is made anywhere a large amount of people gather, like festivals and waiting days.

## How to Eat
Stir-fry the shiitake mushrooms, carrots, burdock, kanpyo, chikuwa, dried shrimp, chicken, and taro in oil, add water and seasonings, then simmer lightly. Cook rice, kombu seaweed, sake, and the stir-fried ingredients in a rice cooker. Once the rice is finished, remove the kombu, mix in vinegar and other seasonings, and let steam. Serve in a bowl and top with Conger Eel teriyaki, green beans, and thinly sliced egg for color.

## Efforts for Preservation and Succession
Although the name was nearly forgotten, “Todomese” was brought back to life by a local women’s group in Bizen, Fukuoka, and in 1989 it was chosen as the “Taste of Okayama” at the “Wisdom Festival for Healthy Diets,” sponsored by Okayama Prefecture. At local events, Osafune food research groups make “todomese”, and it is highly praised whenever they do.

## Ingredients
- Rice: 900ml
- Kombu seaweed: 10cm
- Sake: 50ml
- Dried shiitake mushrooms: 5 (10g)
- Carrot: 2／3 (100g)
- Burdock root: 1／2 (100g)
- Kanpyo: 15g
- Chikuwa: 1 small (20g)
- Dried shrimp: 40g
- Chicken: 200g
- Taro: 5 (250g)
- Salad oil: 2 tbsp
- [A] Sugar: 3 tbsp
- [A] Soy sauce: 2 tbsp
- [A] salt: 1／2 tsp
- [A] Water: 200ml
- [B] Vinegar: 100ml
- [B] Sugar: 4 tbsp
- [B] Salt: 1 tsp
- Conger Eel teriyaki: 120g
- Green beans: 8 sticks (80g)
- Eggs: 2

## Recipe
1. 1. Shiitake mushrooms→Rehydrate and thinly sliceCarrot→ChopBurdock→Slice and soak in waterKanpyo→Soak in water and cut into small piecesConger Eel teriyaki→Cut into 2cm piecesGreen beans→Boil and diagonally cutEgg→Cut into thin strips of omeletChikuwa→Half-moon cutsChicken→Cut into small piecesTaro→Cut into small pieces
2. 2. Stir-fry shiitake mushrooms, carrots, burdock, kanpyo, chikuwa, shrimp, chicken, and taro in oil, then lightly simmer in [A].
3. 3. Put the washed rice, kombu, and sake into a rice cooker with 2 and cook. There should be 1.2 times as much water as rice, including the broth from 2.
4. 4. Once the rice is cooked, remove the kombu, mix in [B], then steam.
5. 5. Serve in a bowl and carefully top with Conger Eel teriyaki, green beans, and sliced egg.

## Provider Information
provider : Recipe Provider: Setouchi City Children and Health Department, Health Promotion Division

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