# Takomeshi (Octopus with Rice) ｜ Our Regional Cuisines

**Cuisine Name**: Takomeshi (Octopus with Rice)

**Region**: Our Regional Cuisines

## Main Lore Areas
Kurashiki

## Main Ingredients Used
Octopus, rice, and onions

## History, Origin, and Related Events
Okayama Prefecture's catch of octopuses is among the largest in the country. The sea near Shimotsui, Kurashiki has a particularly swift tidal current even for the Seto Inland Sea. They say that the octopuses that grow there have a characteristic chewiness, and their meat is firm and delicious. Kurashiki's special product is "takomeshi (octopus with rice)." For this dish, the octopus is cut into chunks and cooked with rice, and the quality of the ingredients, whose smell of the sea spreads out in abundance, is outstanding. They say the origin of the dish was fishermen catching the octopuses and eating them on board the boats. One can eat dishes that use fresh octopus in various places in Kurashiki. Even if "takomeshi" can be uttered in a single word, the dish has various characteristics, such as its ingredients, seasonings, and toppings, depending on the shop.

## Opportunities and Times of Eating Habits
In addition to being placed on family dining tables, takomeshi is offered as a menu item at restaurants and is eaten day-to-day.

## How to Eat
Wash the rice and drain it in a strainer. Sprinkle salt on the octopus legs. While rubbing in the salt, remove the slime on the surface of the legs. Then lightly strike the octopus legs with the back of a kitchen knife. Cut the octopus legs into small pieces. Put the rice, octopus, finely chopped ginger, and seasonings into a rice cooker and cook them. After the ingredients are cooked, mix them with onions that have been sliced into thin round pieces.

## Efforts for Preservation and Succession
The dish is made and cherished at restaurants primarily in Kojima, Kurashiki, at local events, and at home.

## Ingredients
- Rice: 1.5 cups
- Octopus legs (raw): 100g
- Ginger: 1 slice (14g)
- Green onion: 1 stem
- Broth: 320ml
- Light soy sauce: 1 tablespoon
- Mirin sweet rice wine: 1 tablespoon
- Salt: 3／5 of a teaspoon
- Sake: 1 teaspoon

## Recipe
1. 1. Wash the rice and drain it in a strainer.
2. 2. Sprinkle salt on the octopus legs. While rubbing in the salt, remove the slime on the surface of the legs. Then lightly strike the octopus legs with the back of a kitchen knife. Cut the legs into about 1cm pieces.
3. 3. Cut the ginger into long, thin strips.
4. 4. Put 1, 2, 3, the broth, light soy sauce, salt, mirin, and sake into a rice cooker and cook them.
5. 5. After the ingredients are cooked, mix them with green onions that have been sliced into thin round pieces.

## Provider Information
provider : Recipe contributed by: Kurashiki Nutrition Improvement Council

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