# Iidako no nitsuke (Simmered Ocellated octopus) ｜ Our Regional Cuisines

**Cuisine Name**: Iidako no nitsuke (Simmered Ocellated octopus)

**Region**: Our Regional Cuisines

## Main Lore Areas
Kurashiki City

## Main Ingredients Used
Iidako(= Ocellated octopus)

## History, Origin, and Related Events
"Iidako(= Ocellated octopus)" are often caught in Okayama Prefecture in the Shimotsui area in the Kojima region of Kurashiki City in southern Japan. It is named "iidako" (meaning "rice octopus") because it carries many rice-grain-shaped eggs inside its body.The eggs are about 5-6 mm in diameter and each octopus contains about 200-500 eggs. Add salt, fir thoroughly, and drain before boiling. "Iidako" have ink, but even though squid ink is frowned upon, "the ink is worth the price of an iidako". In Okayama, some people eat the whole "Iidako" ink, but it has surprisingly large amounts of ink for its small body, so when you bite into it, your mouth turns black. It is said to have the best parts of both squid and octopus, and "once you taste the ink, you will never forget the taste." However, it is said that eating the ink will make you feel dizzy, so it is often cooked with the ink bag removed so as not to break it.

## Opportunities and Times of Eating Habits
It has roe in its body during the winter and is generally boiled and eaten in Okayama.

## How to Eat
To remove sliminess, add salt and fry well. Without seasoning, simmer the "Iidako" over low heat in a pot with water. Bring soy sauce, mirin, sugar, and water to a boil in a pot, and add the boiled "Iidako". When the mixture comes to a boil, reduce the heat to medium-low, cover with a drop-lid, and simmer until the "Iidako" is cooked but not hardened.

## Efforts for Preservation and Succession
(Outline of the traditions, the preservation society, social media use, modern approaches to commercialization) It is a well-established home-style dish and is widely served in restaurants.

## Ingredients
- Iidako(= Ocellated octopus): 500g
- Soy sauce: 3 tbsp.
- Mirin(=sweet rice wine): 3 tbsp.
- Sugar: 2 tbsp.
- Water: 2 cups

## Recipe
1. 1. Sprinkle salt on the "Iidako(= Ocellated octopus)" to remove the sliminess and wring it out well. Squeeze the legs one by one to remove dirt from the suckers. After wringing them well, rinse them with water.
2. 2. Lightly beat the "Iidako(= Ocellated octopus)" legs with a daikon radish and cut into bite-sized pieces. This will soften the meat.
3. 3. Put water in a pot and simmer "Iidako(= Ocellated octopus)" over low heat. It is better to cook the "Iidako(= Ocellated octopus)" first without adding seasonings to make it tender.
4. 4. Add the ingredients for the broth to the pot, bring to a boil, and add the "Iidako(= Ocellated octopus)". Bring to a boil, reduce the heat to medium, cover with a drop-lid, and simmer for 20 minutes.
5. 5. Stop the pot.

## Provider Information
provider : Fisheries Division, Department of Agriculture, Forestry and Fisheries, Okayama Prefecture

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