# Tako Meshi ｜ Our Regional Cuisines

**Cuisine Name**: Tako Meshi

**Region**: Our Regional Cuisines

## Main Lore Areas
Nakayo Area, Imabari City and surrounding islands

## Main Ingredients Used
Octopus, rice, kelp, carrots, burdock root, dried deep-fried tofu, mandarin peels, and Mominori dried seaweed.

## History, Origin, and Related Events
Tako meshi or octopus rice, is said to originate from when fisherman on boats would catch octopus and then cook it with rice. Originally, the sea around Ehime’s coast had a sandy seabed, with many small shrimps, crabs, and shellfish, making it a great environment for octopus to live in. In early spring, small octopuses weighing from 200 to 400 grams, called “kinome-dako” are found, which are believed to be tasty because of their firm meat. In addition, during the raining season, octopuses grow larger due to the nutrient-rich water flowing into the sea, and octopuses during this season are said to have a unique texture as well.In the Imade district of Matsuyama, there are several restaurants specializing in “tako meshi” at the harbor.

## Opportunities and Times of Eating Habits
Octopus is usually served from spring to summer; however, it is often also served at the dinner table because it is simple and easy to make at home.

## How to Eat
Since it is a simple dish with only a few ingredients, preparation is very important. First, sprinkle salt on the octopus tentacles and massage them with your hands to remove any excess sliminess from them. Then, use your finger tips to remove any dirt from the suction cups of the tentacles. Wash the rice and put it in the rice cooker. Rub the entire octopus with salt and wash, then boil the octopus in salty water and cut into small pieces. Next, cut carrot, burdock root, and dried deep-fried tofu into small pieces as well. Put the kombu or kelp in a pot, and add water, seasonings, and all other ingredients except the octopus. Cook as you normally would, then when it comes to a boil, add the octopus. When it is done, mix it, and place it into a bowl. Top the rice with mandarin peels and mominori seaweed, if desired.

## Efforts for Preservation and Succession
(Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)“Tako meshi” has become a beloved local delicacy and is even served as a school lunch at elementary schools in Ehime. It can be found sold at events and is famous among fisherman around the islands of Imabari. It is a popular dish that incorporates many ingredients unique to the Seto Inland Sea, and is often made at home since it is easy to prepare.

## Ingredients
- rice: 3 cups
- kombu (kelp): 5cm square
- Mandarin orange peels: add to taste
- octopus: 200 g
- carrots: 20 g
- burdock root: 20 g
- dried deep-fried tofu: 1／2 container
- Mominori seaweed: add to taste
- [Seasoning A] soy sauce: 3 tablespoons
- [Seasoning A] mirin: 1／2 tablespoon
- [Seasoning A] cooking sake: 1／2 tablespoon
- [Seasoning A] umami seasoning: A pinch

## Recipe
1. 1. A half an hour before cooking, wash and drain the rice.
2. 2. Wash the octopus with the salt, boil in salted water and cut into small pieces. Cut the carrots and burdock roots into small pieces.
3. 3. Put kombu (kelp) in a pot and add the same amount of water you used to boil the octopus in. Then, add the seasonings (Seasoning A), and all other ingredients except for the octopus. Cook until the water comes to a boil, then add the octopus.
4. 4. When finished, mix briefly, then place into a bowl. Garnish with sliced mandarin peel and mominori seaweed to taste.

## Provider Information
provider : Recipe provided by : "Ehime Local Cuisine Story" (supervised by Shoko Watanabe, Ehime Prefecture Tourism Association)

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