Local specialties
Tako Meshi
- 28Hyogo
Your tasting map
- 28Hyogo
Dish log
A takikomi gohan (rice cooked with seasoned ingredients) from Awaji Island and eastern Harima, in which madako (common octopus) from the Harima Sea is cooked with rice in dashi and seasonings.
Dish profile
About this dish
- Main ingredients
- Octopus (madako; raw, boiled, or dried), rice, dashi
- History and origin
- Handed down on Awaji Island and in eastern Harima. Records indicate that madako fishing in the Seto Inland Sea was already known in the Edo period, and Tako Meshi is said to have been made as a rice dish cooked with the octopus that took little preparation after fishing. Today it has spread as home cooking and is also sold as an ekiben (station bento) that is a specialty of the prefecture.
- When it is eaten
- Eaten year-round, but it is considered especially good in summer, from June to August, when madako is at its peak.
- How it is eaten
- Eaten as rice cooked with dashi and seasonings, with the octopus added before cooking. Depending on the area, raw, boiled, or dried octopus is used.
Sources
- たこめし 兵庫県 | うちの郷土料理：農林水産省 · Ministry of Agriculture · Source checked 2026-10-12
Recipes vary by region and household. This is not ingredient, allergy, or dietary guidance for a specific restaurant.
Dietary guidance
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- HalalNo direct clue found (this does not mean suitable)
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- PorkPork: no direct clue found (absence is not confirmed)
- Alcohol (mirin / sake)Alcohol (mirin / sake): no direct clue found (absence is not confirmed)
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- SpicinessNot confirmed by the dish information.
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