Hyogoology

  Takomeshi  (たこめし), literally “octopus rice.”) is a variety of Takikomi gohan, a dish that has been eaten as a part of a meal with different ways to taste the sea with a chewy treat. Its all about how a simple fisherman's meal became part of Hyogo's regional food identity as a side dish, humble, concealed, and ready to connect to other flavors in the mouth. One example is takomeshiAt first glance, it is a humble dish: rice cooked with octopus, Japanese stock, and seasonings. Yet its simplicity conceals a connection to the fishing communities of Japan's Seto Inland Sea, where the daily catch could become the centrepiece of a practical, satisfying meal. Its flavour becomes part of the meal, carried through the grains and the cooking stock. In Hyogo Prefecture, takomeshi is particularly associated with Akashi where Akashiyaki is found as a common meal. Then Awaji Island and Higashi Harima. The precise date when takomeshi first appeared is not established in the available hist...

Hyogo’s octopus story is often told through Akashiyaki dumplings dipped in broth, but octopus also belongs to the everyday rice bowl. Some may take it a step further with a place specializing in dishes that pair well with rice. Tako meshi, or octopus rice, combines rice with octopus, stock, and seasonings. MAFF identifies Awaji Island and Higashi Harima as important areas for the dish, and describes it as a practical meal associated with fishing communities. Recipes may use fresh, boiled, or dried octopus, creating differences in texture and flavour. The dish is also sold as a regional boxed meal or better known as Ekiben (regional bento). To better understand this there have been discussions involving Hyogo's particular Gohan Donabes that not only heighten the interest in Octopus, but mixed rice as a whole. Studying places like Noji, Akashi Tei Uo-no-Tana, and Kushiyaki Kobe beef. As well as outside the region: Donabe Gohan Kome San Nishiazabu, Donabe Daki Gohan Nakayoshi Honten, ...