Shizuoka's food cultureKnow

There are two main areas for farmed eels in the prefecture: around Lake Hamana and the Oi River basin, with Yoshida Town being located in the Oi River basin.

Eel farming in Yoshida Town began during the Taisho era, when eel ponds were built in unused rice fields after repeated floods of the Oi River made it impossible to grow rice, and eel farming ponds were built using the underground water of the Oi River.

Eels from Yoshida Town are renowned for their tender meat and rich fat content.

"Bokumeshi" is a mixed rice dish made by combining cooked rice with simmered eel and burdock. The name comes from the thick wooden stake "Bokui" (wooden stake). At the time, eels were too thick to sell, so they were used and eaten as staff meals at eel farms, and that's how it came to be called "Bokumeshi".

Since the late 30s, eels have been farmed in such large quantities that they account for 4% of the nation's eel production (※), and because they were caught in large quantities and could be purchased cheaply locally, many households made bokumeshi to mark festivals and other special occasions. However, in recent years the price of eels has risen sharply, and opportunities to make bokumeshi at home have decreased.

*From the Yoshimachi Public Corporation website

Ingredients used 

Eel, burdock, green beans, rice

How to eat

The burdock root is shredded and boiled, and the eel is steamed and finely chopped. Both are boiled and mixed with cooked rice. Garnish with diagonally cut boiled green beans and shredded egg.

Source: Ministry of Agriculture, Forestry and Fisheries (Our local cuisine）