岡山県·特産品
Kojima Octopus
When you bite into the firm flesh, a crunchy texture is followed by a gentle, spreading sweetness. Whether served as sashimi, tempura, or in octopus rice (takomeshi)—Kojima octopus is exquisite no matter how it is prepared. Off the coast of Shimotsui in Kojima, Kurashiki City, lies one of the Seto Inland Sea's premier fishing grounds for common octopus, characterized by its swift tidal currents. Because they grow while being tossed by intense currents, the flesh becomes firm and is known for its concentrated flavor. It is said that "there are only three days in a year when they are not delicious," and the "Kanda-ko" (winter octopus) from autumn to winter is particularly prized for its firm texture. A bounty of the sea overlooking the Seto Ohashi Bridge. The more you chew, the more the savory flavors of the Seto Inland Sea expand.
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