# Tako Meshi ｜ Our Regional Cuisines

**Cuisine Name**: Tako Meshi

**Region**: Our Regional Cuisines

## Main Lore Areas
Amakusa Area

## Main Ingredients Used
Octopus, rice, gobou (=burdock), hijiki, carrots

## History, Origin, and Related Events
Dried octopuses, hung with their legs spread out and swaying in the sea breeze, are a slightly humorous summer tradition in Ariake Town, Amakusa City.During the summertime up until September in Ariake, Amakusa, octopus are left out to dry in the salty breeze on sunny days for three to four days. The dried octopus is always soaked in water and softened before being eaten not eaten as it is, as is the case with the surume. Octopuses are caught using traditional methods, whereby octopus pots are submerged into the sea. The texture of octopus differs depending on where they are caught, and those from the Amakusa region are firm and chewy year-round. Octopuses caught in the Ariake Sea close to Nagasaki have little fat and are suitable for making dried octopus.In the past, octopuses were dried and preserved during the winter when they become scarce. They are used for “Tako meshi” because by drying them, their flavor becomes concentrated and delicious. The dried octopuses are soaked in water and cut into smaller pieces once soft and combined with gobou (=burdock), carrots, and hijiki. Some regions cook all the ingredients and rice together from the start while others flavor the other ingredients separately from the rice and then add them later to the cooked rice. The water used to soak the dried octopuses are used as “dashi” (=Japanese soup stock) and soy sauce, sake and sugar are added. In Itsuwa-machi, the “Tako Meshi” is made with dried octopus and rice only. National Route 324 in Ariake is called “Amakusa Ariake Octopus Street” and attracts many tourists.

## Opportunities and Times of Eating Habits
This dish is served at ceremonial functions of Amakusa because the octopus in prepared in a way so that it does not have an unpleasant smell. In the town of Itsuwa, this dish is served for birthday parties, sports festivals, and other celebrations.

## How to Eat
Enjoy the scent of the octopus when freshly cooked. Once cool, make rice balls and enjoy them once again.

## Efforts for Preservation and Succession
(Outline of traditions, preservation societies, social media use, modern approaches for commercialization etc.)There are many restaurants along “Amakusa Ariake Octopus Street” in Kumamoto that serve octopus dishes and they are popular among tourists and locals. Flavored octopus can be store bought so that they can be mixed with cooked rice or cooked with the rice from the start. Since it is easy to make, this recipe is enjoyed at home and is also served as part of the school lunch menus.

## Ingredients
- Dried octopus: 50g
- Gobou (=burdock): 40g
- Carrots: 40g
- Hijiki: 50g
- Rice: 2 cups
- Water that dried octopuses were soaked in: 2 cups
- Water: 1 cup
- [Seasoning A] Sake: 1 tbsp.
- [Seasoning A] Mirin (=sweet rice wine): 1／2 tbsp.
- [Seasoning A] Light soy sauce: 1 tbsp.
- [Seasoning A] Dark soy sauce: 1／2 tbsp.
- [Seasoning A] Salt: 1／2 tsp.
- [Seasoning A] Sugar: 1 tbsp.

## Recipe
1. 1. Wash the rice and soak in water for 30 minutes, then cook.
2. 2. Steam the dried octopuses with boiling water and sake (50ml) for about 10 minutes. Cut the octopuses into smaller pieces once soft.
3. 3. Cut the Gobou (=burdock) and carrots into thin strips and finely chop the hijiki.
4. 4. Add the ingredients from step 2 &3 into a pot along with the water used to soak the dried octopuses, some fresh water and the seasonings listed in [Seasoning A] and simmer.
5. 5. Mix the cooked ingredients with the cooked rice.

## Provider Information
provider : Mariko Morita of Shokei College, Department of Life Science

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