岡山県·ご当地グルメ
Hinase Kakioko
On the iron griddle, the batter sizzles. As you slice into the fluffy, puffed-up okonomiyaki, what overflows from within is plump oyster, oyster, and more oyster. With a single bite, the savory umami of the sea spreads through your mouth. Bizen Hinase is a famous production area for Seto Inland Sea oysters. It is said that Kakioko began in the 1960s when aquaculture flourished, and local people started adding plenty of freshly caught oysters instead of meat in their okonomiyaki. The Hinase style is characterized by an incredible amount of oysters. Every time you bite into the plump flesh, a rich aroma of the sea and sweetness burst forth. An okonomiyaki packed with oysters—like the entire sea in one dish. It is a Hinase delicacy that makes you crave it during the cold season.
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