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Tako Momiuri ｜ Our Regional Cuisines

  • Nara Prefecture

    Tako Momiuri

Tako Momiuri

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  • Main lore areas

    All of Nara Prefecture

  • Main ingredients used

    Octopus, cucumber, white sesame, vinegar, etc.

  • History/origin/related events

    ‘Tako Momiuri’ is a salad marinated octopus, round-sliced cucumber salted and rubbed in salt, and Japanese vinegarette. Octopus is used wishing to grow rice grounded on the field, like octopus suckers sticking strong, and the dish is offered to the god of paddy fields in the end of the harvest to express appreciation for the year. Octopus is considered as a lucky food and often eaten in the auspicious occasions like weddings or shrine visits for babies. ‘Momiuri’ used julienne cut fried thin tofu instead octopus is a traditional home dish in summer.

  • Opportunities and times of eating habits

    It is often served in summer because cucumber, one of summer vegetables, is used. It is also served at the ceremony called ‘Sanaburi’ to celebrate the harvest in autumn.

  • How to eat

    There used to be many types of hard cucumbers and people had to rub them with salt until the cucumbers got soft. Nowadays, however, it’s enough to massage them with salt gently as current cucumber is softer. It is served as an appetizer with alcohol drink due to its refreshing vinegar.

  • Efforts for Preservation and Succession

    (Outline of traditions, preservation societies, social media use, modern approaches for commercialization etc.)
    It is often prepared at home until now, and the recipe is passing down from parents to children.

RECIPE

Ingredients (4 servings)

  • Cucumber 200g
  • Salt As needed
  • Boiled octopus 60g
  • Roasted white sesame 4g
  • [Awase-zu (sweet and sour dressing)] Vinegar 2 tbsp.
  • [Awase-zu (sweet and sour dressing)] Soy sauce 1 tsp.
  • [Awase-zu (sweet and sour dressing)] Sugar 1 tsp.

How to cook

  • 1. Cut cucumbers into round slice, then massage with salt until they get soft.

  • 2. Cut boiled octopuses into bite-sized.

  • 3. Mix vinegar, soy sauce and sugar to make Awase-zu (= sweet and sour dressing).

  • 4. Squeeze cucumbers to remove liquid. Add octopus and marinate with Awase-zu.

  • 5. Plate it and sprinkle roasted white sesames to serve.

provider : Nara Prefecture

Recipes vary depending on the region and home.

Contact

Food Cultures Office, Overseas Market Development and Food Cultures Division, Food Industry Affairs Bureau, Ministry of Agriculture, Forestry and Fisheries

Tel:+81-3-3502-5516

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Address : 1-2-1,Kasumigaseki,Chiyoda-ku,Tokyo 100-8950,Japan.

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