Tako Meshi (Octopus rice) ｜ Our Regional Cuisines

Hyogo Prefecture

Tako Meshi (Octopus rice)

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Image source: Hyogo Prefecture Home Cooking Research Group
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Image source: Hyogo Prefecture Izumi-kai

Main lore areas

Awaji Island, Higashi Harima
Main ingredients used

Octopus

History/origin/related events

Hyogo Prefecture boasts the second largest catch of octopus in Japan and the largest catch of common octopus in Japan. The Harimanada octopus, which is landed on Awaji Island and between Kobe and Ako, is at its peak from June to August. During this period, the octopus is tossed by the tidal currents of the Akashi Strait, and its flesh becomes more elastic as it stores nutrients in preparation for spawning, resulting in its characteristic texture and sweet taste. Records indicate that the common octopus fishery in the Seto Inland Sea was already well known in the Edo period (1603-1867), and "Tako-meshi" (octopus rice) was made after fishing as a rice dish that did not require much preparation time. Today, it has become a popular home-style dish, and there are octopus dishes made with raw octopus, boiled octopus, and dried octopus. It is also sold as ekiben (lunch box), a specialty of the prefecture.
Opportunities and times of eating habits

Although it can be eaten all year round, it is more delicious during the summer months, from June to August, as this is the peak season for common octopus.
How to eat

After the rice has been washed, the dashi broth and seasonings are combined with the normal amount of water, and the octopus is added to the rice. Depending on the region, some people use fresh, boiled, or dried octopus.
Efforts for Preservation and Succession

(Outline of traditions, preservation societies, social media use, modern approaches for commercialization etc.)
An instant product containing octopus and dashi (=Japanese soup stock) is sold by a private company and is recognized as a "Five-Star Hyogo" product, a system that recognizes new regional products in Hyogo Prefecture. It is also incorporated into school lunches.

RECIPE

Ingredients (3 servings)

Rice 2 gou 300g
Mixed Dashi (=Japanese soup stock) 2 cups 400ml
Sake 2 tbsp. 30ml
Mirin (=sweet rice wine) 2 tbsp. 30ml
Light soy sauce 2 tbsp. 30ml
Dried octopus 2 legs (Boiled octopus is also acceptable. You can also use boiled octopus, about 160g for boiled octopus)
Julienned ginger (to taste) A little
Mitsuba (Japanese parsley) (to taste) A little
Green onion (to taste) A little
Sesame seeds (to taste) A little
Chopped laver (to taste) A little

How to cook

1. Wash rice.
2. Lightly grill the dried octopus and cut into 5 mm (0.2 inches) pieces with scissors.
3. Add rice, Mixed Dashi (=Japanese soup stock), seasonings, and dried octopus to rice cooker.
4. Serve the cooked rice in bowls and garnish with condiments as desired.
If the dried octopus is hard, soak it in a quantity of broth for 30 minutes (overnight if possible).

provider : Hyogo Prefecture Home Cooking Research Group (Makiko Katayose, Kaoru Sakamoto, Harumi Sakuta, Noriko Tanaka, Shinobu Tominaga, Kozue Nakatani, Tomoko Hara, Sachiko Honda)

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

Tako Meshi (Octopus rice) ｜ Our Regional Cuisines

Hyogo Prefecture