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Akashi Octopus Rice
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Co., Ltd. Awajiya
3-6-18 Uozaki Minami-machi, Higashinada-ku, Kobe City, Hyogo, Japan

Category: Akashi Octopus Rice
Raw Materials: Cooked rice, simmered octopus, octomarutens, egg with colored thread, simmered bamboo shoots, boiled rape blossoms, simmered shiitake mushrooms, boiled anago, simmered carrots, (Other: milk, wheat, soybeans, chicken, pork, gelatin, including raw materials), seasonings (amino acids, etc.), preservatives (sorbic acid K), sweeteners (stevia, licorice), glycine, sodium acetate, PH adjuster, colorings (caramel, gardenia, red yeast), and sake

明石のタコ


Akashi Octopus Rice, this dish, this name, I can't help but buy it. However, the ceramic vessels are quite heavy. If you bought it on a trip, what do you do with it? And I was so excited to see what was inside. Ah, I can't help but get my hopes up.

Come to think of it, why is there an octopus in Hyogo? It turns out that Hyogo Prefecture has the largest catch of "madako" in Japan, with an annual catch of about 1,200 tons in the waters around Akashi (2004). The fishing season is from June to September, and the octopus caught when the ears of barley come out is called "mugiwara-dako" and is reputed to be very delicious.

Incidentally, a fisherman said on TV that a delicious octopus curls up when boiled (because of its strong muscles).


When you open the lid of the octopus pot, you get a nice view. After all, the crunchy octopus legs are the first thing to get your chopsticks on! When I tried it, I found it to be very thin and elegantly seasoned. But as you continue to chew on it, you feel the flavour increase. Also, the bottom of the takikomi rice has sea eel and octopus tempura, which is also delicious. Just when I thought the vessels were unique and interesting, the contents were also unique. I'm sure this will become a specialty.

So, what should I do with the vessel? There is no lid (only paper), which is the bottleneck...
©Japanese Famous Foods , Update:2020/07/12