地域観光資源の 多言語解説文データベース

Gyohan

Gyohan (grilled fish and seasonal ingredients served over rice) is a traditional local dish in Takehara. The meat from white-fleshed fish, such as snapper from the Seto Inland Sea, is grilled and heaped on rice. A broth made from the bones, along with dashi stock and other ingredients, is then poured over it in the chazuke style (a simple dish of green tea, stock, or hot water over rice).

The dish was originally prepared by Takehara’s wealthy salt farm owners to welcome guests or to eat at celebrations such as festivals. Each family has their own unique recipe handed down through generations over hundreds of years. Gyohan is a local legacy dish inseparable from the history and culture of Takehara, a merchant town known for its salt and sake.

Gyohan is enjoyed as two dishes in one. First, it is eaten as flavored rice (takikomi gohan) with assorted local toppings, such as shredded egg, shrimp, and burdock root, available in season. Then the remaining rice is eaten as a soup-style dish (chazuke): a light refreshing broth is poured over the rice, with wasabi added as an extra seasoning.

Many restaurants present the toppings in bamboo (take) dishes, a reference to the name of the town (Takehara).

魚飯

「魚飯」是竹原的一道傳統當地料理，這道料理選取瀨戶內海出產的鯛魚等白肉魚的魚肉，烤後放在白飯上，然後將魚骨、日式高湯（多使用海帶和柴魚片）和其他食材熬製的清湯，以吃茶泡飯（用綠茶、高湯或熱水泡飯的一種簡單料理）的方法倒入白飯內即可。

這道餐食最初是竹原的鹽商富戶為待客或節日等慶典上享用而開發，每個家族都有自己獨特的百年家傳食譜。魚飯作為當地傳統料理，和以鹽、酒聞名的商業城市竹原的歷史文化均密不可分。

魚飯可以一飯兩吃。先是配以蛋絲、蝦、牛蒡等當地時令食材作為拌飯品嚐；然後把透亮的清湯倒入剩下的魚飯中，另外加入芥末調味，做成泡飯享用。

餐廳供應的魚飯是當地年輕人為振興地方而努力的成果，他們以傳統文獻為基礎，研究、復原了這道料理。許多餐廳都會用竹餐具盛放配菜，以此呼應城市的名字竹原。這道餐點製作時間較長，點餐請務必事先預約。

鱼饭

“鱼饭”是竹原本地的一道传统料理，这道料理选取濑户内海出产的鲷鱼等白身鱼的鱼肉，烤制后放在米饭上，然后以类似茶泡饭（用绿茶、高汤或热水泡饭的一种简单料理）的方法，将鱼骨、日式高汤（多使用海带和木鱼花）和其他材料熬制的清汤倒入米饭食用。

这道料理最初是竹原的盐商富户为待客或节日等庆典而开发的。每个家族都有自己的百年家传菜谱。作为本地传统料理，鱼饭与以盐、酒闻名的商业城市竹原的历史文化密不可分。

鱼饭可以一饭两吃。首先，搭配蛋丝、虾、牛蒡等本地时令食材做成拌饭品尝；然后，把透亮的清汤倒入余下的米饭中，加入芥末调味，做成泡饭食用。

餐厅供应的鱼饭是本地年轻人为振兴地方而努力的成果，他们以传统文献为基础，研究并成功复原出了这道料理。许多餐厅都会用竹制餐具盛放配料，以此呼应城市的名字“竹原”。这道料理制作时间较长，请事先预约。