🕓 2024/12/3
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Okayama Prefecture, blessed with a rich natural environment and a mild climate, has developed a diverse food culture that makes full use of ingredients from both the sea and the mountains. Facing the Chugoku Mountains and the Seto Inland Sea, the region offers an abundance of fresh seafood and locally grown agricultural products. Known as the “Fruit Kingdom,” Okayama is also famous for its high-quality white peaches and muscat grapes.
Among the many culinary delights of Okayama, three iconic dishes stand out: “Kakioko,” “Tsuyama Hormone Udon,” and “Ebimeshi.” Visitors to Okayama should not miss the opportunity to savor these dishes and immerse themselves in the local food culture.
Hinase, a fishing town located in Bizen City, Okayama Prefecture, is renowned as one of Japan's leading oyster-producing regions. Kakioko—a local specialty made with freshly harvested oysters and okonomiyaki (savory pancake)—has won the hearts of both locals and visitors alike.
Freshly harvested oysters from Hinase are known for their minimal water content, ensuring they retain their plump texture and rich flavor even when cooked. This makes them perfect for Kakioko, where their tender texture and deep umami are showcased to the fullest. Additionally, each restaurant in Hinase has its own unique batter and sauce, allowing diners to experience a variety of flavors depending on where they dine.
The origin of Kakioko dates back to the 1960s, when oyster farming began in Hinase. Fishermen would use oysters that were too small or damaged to be sold, incorporating them into okonomiyaki as a hearty meal. In 2002, the “Hinase Kakiokonomiyaki Research Association” coined the name “Kakioko,” bringing widespread recognition to this dish.
Ebimeshi is a rice dish featuring shrimp as the main ingredient, stir-fried with a special sauce. Its distinctive dark brown color comes from the combination of demi-glace sauce, caramel sauce, and curry powder in its signature sauce. Despite its rich appearance, Ebimeshi offers a surprisingly light flavor with a pleasant aroma and gentle sweetness. The rice has a delightful, non-sticky texture, while the plump shrimp and crunchy onions add a satisfying contrast.
Ebimeshi is served at many restaurants in Okayama City and Kurashiki City. Among them, Ebimeshiya is particularly famous for preserving the original recipe. Known for its fragrant sauce and subtle curry flavor, this restaurant has become synonymous with authentic Ebimeshi.
The origins of Ebimeshi trace back to Shibuya, Tokyo, where it was first created in 1955 at the curry restaurant Indeira. Later, in 1966, Tatsumi Ide, a native of Okayama, branched out from Indeira and opened a restaurant with the same name in Okayama City's Houkancho district. The version of Ebimeshi served at this restaurant became immensely popular, ultimately earning its place as a beloved local soul food in Okayama.
Tsuyama Horumon Udon, a beloved local dish from Tsuyama City in Okayama Prefecture, combines fresh offal, a special sauce, and udon noodles to create a distinctive flavor that has captured the hearts of many. With over 50 restaurants in Tsuyama serving this specialty, each establishment adds its own twist through variations in offal cuts, sauce blends, and cooking techniques. This makes it a perfect dish for food enthusiasts who enjoy exploring diverse tastes.
The rich flavor of Tsuyama Horumon Udon comes from the blending of fat rendered from the offal with the special sauce, resulting in a unique depth and aroma. The dish's appeal lies in its use of fresh offal, which is packed with vitamins and minerals and offers a variety of textures depending on the cut. The combination of the chewy, tender offal, springy udon noodles, and crisp vegetables creates a harmonious medley of textures in every bite.
Tsuyama has long thrived as a hub for cattle and horse trading, providing easy access to fresh offal. During the Showa era, the practice of adding udon noodles to grilled offal served at teppanyaki (iron plate grill) restaurants gained popularity among regular customers. This fusion marked the origin of what we now know as Tsuyama Horumon Udon.