It would be great to serve ourselves some plump, freshly cooked rice, grab a bowl and chopsticks and patrol the food floors of department stores...

This is a recommendation project for "rice accompaniments," born from the editors' dreamlike imagination. In this second installment, we introduce Gion Yayoi's "Iwashi Bijin," which we found in the food section on the first basement floor of the main building of Isetan Shinjuku.



Gion Yayoi in Kyoto is famous for its "Chirimen Sansho Ojako" (dried small sardines with Japanese pepper), but the dish I've chosen for today's accompaniment is "Iwashi Bijin," a whole small sardine, head and tail removed, slowly cooked until soft even down to the bone. Although small, this luxurious dish is packed with flavor and pairs perfectly with the sweetness of white rice.

Each sardine is about the size of your little finger. They are carefully laid out in a pot and boiled whole to maintain their shape, then dried to the right consistency, wrapped in bonito flakes powder and carefully bottled. Place it on top of a bowl of rice to your liking and eat while crumbling it apart. It's also great for ochazuke (rice with tea). The addictive sweet and spicy flavor of bonito adds a touch of elegance that only a long-established Kyoto tsukudani (fish simmered in soy sauce) can match. It's perfect as a side dish for rice or bento, and also makes a great snack with alcohol.

Iwashi Bijin