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Gyohan

The wealthy salt producers of Takehara once welcomed guests and celebrated special occasions, such as festivals, with a traditional local dish called gyohan (grilled fish and seasonal ingredients served over rice). Gyohan is a local legacy dish inseparable from the history and culture of Takehara, a merchant town known for its salt and sake. Each family has their own unique recipe, handed down over hundreds of years from generation to generation.

Gyohan can be enjoyed in two ways at one sitting: first, as flavored rice (takikomi gohan) eaten with an assortment of local seasonal toppings such as shredded egg, shrimp, and burdock root, and second, as a soup-style dish (chazuke), whereby a light refreshing broth is poured over the rice.

To make the dish, the meat of some variety of white-fleshed fish, such as snapper from the nearby Seto Inland Sea, is grilled and placed on top of rice. A special broth is made with the bones of the fish, dashi stock, and other ingredients.

Gyohan is served at many of the restaurants in Takehara. Often you will see it served in bamboo (take) dishes, a reference to the name of the town (Takehara).

魚飯

過去，每逢待客或節日慶典等特殊場合，竹原的鹽商富戶家裡都會端出一道當地的傳統料理，就是「魚飯」。作為竹原的當地傳統特色料理，其與這座以鹽、酒聞名的商業城市的歷史及文化都有著密不可分的聯繫。每個家族都有自己獨特的食譜，數百年來代代相傳。而當地年輕人為振興地方，以歷史文獻為基礎，終於復原這道料理，並研究出了餐廳也能供應的方法。

魚飯可以一飯兩吃。先是配以蛋絲、蝦、牛蒡等本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。

製作魚飯多選用瀨戶內海出產的鯛魚等白肉魚，魚肉烤後鋪在白飯上。特製的清湯以魚骨、日式高湯（多使用海帶和柴魚片）和其他食材熬煮而成。

在竹原許多餐廳都供應魚飯，饕客常常能看到魚飯被盛裝在竹製餐具中端上桌，這也是對這座城市的名字「竹原」的呼應。這道餐點製作時間較長，請務必事先預約。

鱼饭

过去，每逢待客或节日庆典等特殊场合，竹原的盐商富户家里都会端出一道本地的传统料理，这就是“鱼饭”。作为竹原的本地传统特色料理，它与这座以盐、酒闻名的商业城市的历史及文化都有着密不可分的联系。每个家族都有自己独特的菜谱，数百年来代代相传。而本地年轻人为振兴地方，以历史文献为基础，终于复原出这道传统料理，使得它能够出现在餐厅，供大众品尝。

鱼饭可以一饭两吃。首先，是搭配蛋丝、虾、牛蒡等本地时令食材，作为拌饭品尝；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。

制作鱼饭多选用濑户内海出产的鲷鱼等白身鱼，取鱼肉烤制后放在米饭上。特制的清汤以鱼骨、日式高汤（多使用海带和木鱼花）和其他材料熬煮而成。

在竹原，许多餐厅都供应鱼饭。食客常常能看到它们被盛放在竹制餐具中端上桌，这也是对“竹原”这个城市名称的呼应。这道餐食制作时间较长，请务必事先预约。