Innovative Seafood Culture: Introducing 'Ryonishi's Kakkomi Rice' by Mebaru Group at Seafood Show

Celebrating Seafood Heritage with a New Taste

In the heart of Saiki City, Oita Prefecture, located along the picturesque Bungo Strait, the Mebaru Group, a cooperative founded by fishing wives, is making waves in the seafood industry. Their mission revolves around enhancing fish value, promoting seafood consumption, empowering women, and revitalizing the local community. With a focus on utilizing high-quality fish sourced from Tsuruumi Market, the group stands out in the realm of seafood processing, meticulously preparing products that are free from fishy odors while highlighting the natural flavors.

At the upcoming 28th Japan International Seafood Show, set to take place from August 19 to 21, 2026, at Tokyo Big Sight, Mebaru will unveil its latest culinary creation: 'Ryonishi's Kakkomi Rice'. This product follows the success of their traditional dish, 'Gomadashi', which incorporates a blend of grilled fish, sesame, soy sauce, mirin, and sugar into a savory paste. Having gained recognition as one of Oita Prefecture’s traditional dishes and a selection for the Ministry of Agriculture, Forestry, and Fisheries’ Top 100 Regional Dishes, 'Gomadashi' remains one of the company’s flagship offerings alongside a range of other delectable products.

The company’s commitment to authenticity is reflected in its product lineup, which includes the fish-laden 'Fluffy Furikake' and the limited-edition 'Sea Bream Miso', prepared exclusively when sizable sea breams are available. Yet, 'Ryonishi's Kakkomi Rice' is poised to become the new star, aiming to connect with the younger generation that is increasingly distant from the traditional flavors of their ancestors.

Roots of 'Ryonishi's Kakkomi Rice'

'Ryonishi's Kakkomi Rice', much like 'Gomadashi', is inspired by the near-extinct culinary tradition known as 'Satsuma'. This dish, with its origins tracing back to the 'Reijiru' of Miyazaki Prefecture, has transformed through history. In the Edo period, as transportation routes were established for samurai travels, 'Reijiru' adapted into what is now recognized as 'Satsuma', evolving within regions such as Saiki in Oita Prefecture and various coastal areas of Shikoku and Hiroshima.

The unique aspect of 'Ryonishi's Kakkomi Rice' lies in its combination of flavors—picking apart the cooked fish, using grilled miso, and creating a rich broth with leftover fish scraps. While regional differences exist in terms of moisture content, types of fish, and accompanying toppings or spices, the core remains consistent: a cherished recipe passed down through generations.

Mebaru Group draws on these roots by employing a recipe originally used by their first representative, who prepared meals for fishermen. This commitment to authenticity ensures that each bite of 'Ryonishi's Kakkomi Rice' reflects the heritage of the fishing community.

What to Expect from 'Ryonishi's Kakkomi Rice'

The newly introduced 'Ryonishi's Kakkomi Rice' will be available in two distinct variations: one featuring delicate, odorless whitefish to cater to refined palate preferences and another consisting of stronger-flavored bluefish, ideal for those seeking robust seafood experiences. Simply thaw and serve it over rice, paired with your choice of condiments, for an effortless yet flavorful meal.

Visitors to the Seafood Show can discover these captivating products at Booth No. E-46 in Halls 2 and 3 of Tokyo Big Sight. This event represents an exciting opportunity for seafood lovers and culinary enthusiasts to engage with the rich traditions and fresh innovations emerging from Japan's coastal bounty.