Pesukatore Donburi

Pesukatoredon (ペスカトーレ丼) comes from Niigata's enjoyment of comfort food where a bowl inspired by Italian cuisine, but is more of a Itameshi (Japanese-Italian) dish where it combines cooking techniques and ingredients in the traditional Japanese donburi format. Pesukatore (or Pescatore) refers to “fisherman” in Italian, often used in dishes like “Risotto alla Pescatore”, which typically features a variety of fresh seafood that is spread out, like shrimp, clams, mussels, and fish, spread. The term reflects the idea of a dish that celebrates the bounty of the sea, often associated with coastal Niigata regions. 

Etymology: The traditional "Pescatore" (Italian for "fisherman") is where the use of "Pesukatore" was used. Such as Spaghetti alla Pescatore or Risotto alla Pescatore, typically feature a variety of seafood as the central ingredient. The key components of these dishes are inspired by the Italian coastal and fishing traditions, where fresh seafood is abundant. 

History: Sale e Pepe is an Italian restaurant in Muika-machi, Minamiuonuma City, of Niigata Prefecture that entered its Itariadon to the Majidon Event where donburi are celebrated. It has been instrumental in showcasing how Italian cuisine can be adapted and integrated into Japanese food culture for a unique creation that was inspired by both culinary traditions. Pesukatore Don was popularized from Sale e Pepe where a Spicy Pesukatore variation was made with home-grown peppers.  It was a seafood-based dish that blended Western culinary heritage with Japanese dining sensibilities with a tomato-splashed seafood dish that ditched the pasta and embraced the donburi and Niigata Rice. 

Minami-Uonuma: The dish's connection to Minami-Uonuma highlights how regional revitalization efforts often incorporate local ingredients (like Niigata rice) into new dishes that reflect both local identity and broader culinary trends. Given that Itariadon is relatively niche, Pesukatore being a subniche might be even less well-known outside of Japan or even within Japan or within Niigata itself. With its ties to regional campaigns and a focus on Niigata rice, it may not have reached the mainstream, particularly if it's not found at traditional or strictly Italian restaurants. It is though, a bold statement on how food cultures evolve as it reflects the very history of places like Italiaken that have had a long history with Italian food in Niigata cuisine. The constant interplay between tradition and innovation, foreign roots and local identity are openly seen with such a dish.

Not Yoshoku: This is not yoshoku in the classic sense, like ketchup spaghetti or hamburger steak. Those were Japanese attempts to imitate or adapt Western dishes during the Meiji and Taishō eras, made with what was available and palatable to Japanese tastes. In contrast, Pesukatoredon feels like “reverse yoshoku”—a Western dish brought full circle, filtered through over a century of Japanese experience, then reimagined to be something entirely new and local. It’s also a clever act of culinary diplomacy as some might say with the partnership with Bologna Northern Italy in 1976. It’s a dish that mirrors the story of Pietro “Miora” Migliore a foreigner who put down roots in Niigata and learned to live with the rhythms of the place, and, in doing so, created something new. This kind of dish isn’t a strange newcomer, a break from tradition, or a foreign concept—it’s a continuation of history that is very much still alive.

Key Components

(01.) Seafood: Niigata, with its long coastline along the Sea of Japan, is home to a variety of seafood that are prized in both local and national cuisine. (A.) The Shellfish typically small, tender clams that add a briny flavor (Clams, Scallops, Abalone, Turban Shell, Razor Clams, Red Clam), (B.) The Mussel are often used to impart a sweet, oceanic flavor (Japanese Mussel, Blue Mussel, Farmed Green Mussel ), (C.) The Shrimp are used for their sweet, slightly salty taste and tender texture (Red Shrimp, White Shrimp, Tiger Shrimp, Sweet Shrimp), (D.) The Head-Foot (jp. 頭足類 Tōtōkuryū) in reference to Squids, Cuttlefish, or Octopus, that adds a mild yet chewy texture and slightly sweet flavor.. 

(02.) Rice: The base of the donburi is the White Rice. (A.) Koshi Hikari Rice is a short-grain rice that has a higher starch content, which makes it great for donburi, or even a risotto, since it absorbs liquid slowly and becomes creamy. (B.) It is said nothing compares to Uonuma Koshihikari rice being used for a Pesukatoredon. (C.) Hekisui Rice is also used as it has a delicate flavor, which works well with a variety of risotto toppings, including seafood, vegetables, and creamy sauces. 

(03.) Tare (Sauce): The Tare is a crucial element as it serves as the flavor that ties together the various seafood ingredients that balances out the briny flavor.