Hyogo Gohan Donabes

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, and Donabe Daki Gohan Okome to Okazu.

Tsubodonabe Gohan Specialty Shop

Concept: Tsubo "Octopus Trap" would be eye catching as a container for the rice, because it is also used in Hyogo's most famous Ekiben. Donabe is the claypot, so having it as a sort of unique look on the typical Donabe Gohan Specialty Shop would make people easily recognize it. A Japanese clay-pot rice restaurant concept based in Hyogo Prefecture would take a look at Hyogo's culinary traditions and regional ingredients that are available and then the wider Kansai region to grasp the stength of peoples interests in places like Osaka and redirect it. The concept combines carefully selected rice varieties to help growers, seasonal ingredients, regional specialities of Hyogo, and stylish takes on traditional Japanese food that is uses the set meal dining experience.

Choices of Kansai Rice

Kobekuro Ushi "Black Cow". Matsutake mushrooms, a restrained beef dashi, and finely sliced green onion. Tajima-grown Koshihikari (Tajima Stork Rice), Toyooka City, Hyogo Prefecture, terraced fields of the Tajima region where environmental stork-rearing farming system are used) delivers a deep natural sweetness, a glossy finish, and a firm moisture retention for beef.

Awajitai "Awaji Seabream". Simmered radishes, seabream-dashi fish stock, and salt-cured shio kombu. Ayuhara-grown Kinuhikari is from Awaji Island. It was for seafood undisputed, because of the fertile soil and the temperature gaps of the island’s hills, that would make rice that had a smooth bite.

Ugoku Anago "Wiggling Conger Eel". Niwadani Rice Hinohikari grows in Sakai City in the Niwadani area, Osaka Prefecture. It has a firm, hint of sweetness, well-separated, and chewy grain with minimal stick. The dramatic day-to-night temperature is responsible for the texture of the grains. Grilled conger eel, tare glazed, and sansho are traditional way in Hyogo with Eel.

Gyomin Sakana "Fishermans Catch". Omi Rice Koshihikari harvested in the Kohoku, Omihachiman City, Shiga Prefecture is used for Gyomin-meshi. It has a rich, natural, mountain-fed taste that pairs well with fish. The cool mountain runoff and mineral-richness adds a distinct firmness,

Noji Jidori-meshi ""Noboriojicho, Nara City Nara Prefecture grows Hinohikari in the Nara Basin using clear water diverted from the Yoshino Mountains. It is a descendant of Koshihikari with smaller grains that retain a firm bite. Regional Jidori chicken, burdock, and poultry fat stays strong. Carrots, Onions, Burdock Root, Shio Koji (Rice malt salt), Fresh green sansho peppercorns (Nama-sansho), Bonito Broth, Kombu Broth, Shoyu-Yuzu, Mirin, Sake.

Hyogo Tako Tsubo "Octopus Trap". Takomeshi with chunks of octopus with smokiness. Kyotango Koshihikari is grown in the coastal and agricultural plains of Tango region, Kyotango city, Kyoto Prefecture. The humid "uranishi" coastal climate creates a rich umami. It holds its flavor and texture even when cool and wet.

Side Dishes

Yuan-yaki Style Grilled Fish market-fresh fish marinated in awase miso, ginger, garlic, sugar, sake, and mirin before being grilled to perfection. Accompanied by fragrant, thoroughly roasted soft potatoes. (The type of fish changes by season).

Honetsuki Yakibuta, slow-roasted, bone-in roast pork, and deeply marinated. Served with Gomadare (Sesame Seed Dressing) and potato.

Akashiyaki o dashi, egg balls, octopus, with a creamy custard taste in fish-bone soup.

Deep-fried Tako no Karaage tender marinated octopus that is deep fried karaage-style. 

Sunagimo Salada Chicken gizzards, Bresaola-spiced Thin-sliced beef, savory kinpira gobo, bean sprouts namul, banshu sesame soy vinaigrette.

Braised Beef Shigureni butter seard beef chuck, sake, soy sauce, sugar, ginger, onions, carrots, beef broth, red wine, finished with tanbaguro black soybeans.

Tamanegi-zukushi Salad (all-onion salad) crunchy Kounanzuke Tougan (winter melon nukazuke), grated Awaji onion, shoyu sesame vinaigrette, toasted white sesame seeds, finely sliced green onion, garlic chips.

Aosa Seaweed Miso Soup delicate taste, vibrant green aosa laver seaweed, miso with a fish-bone soup.