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Mihara Octopus Cuisine
The more you chew the firm flesh, the more a gentle, sweet umami seeps out. Whether served as sashimi, tempura, or in octopus rice—Mihara's octopus is delicious no matter how it is prepared. The seas of Mihara are one of the leading production areas for common octopus in the Seto Inland Sea. The clean waters, characterized by fast currents and a mix of sandy and rocky areas, produce high-quality octopus with firm flesh. The 'octopus pot fishing' method has continued since the Edo period, passed down as a traditional fishing technique that avoids damaging the creatures and prevents overfishing. In 1t988, the tourism association declared August 8th as 'Octopus Day' in honor of the eight legs, and even today, the area is lively with memorial services and events. Locally, it has also been branded as 'Mihara Yassa Tako.' It is a specialty filled with the blessings of the Seto Inland Sea, becoming more delicious with every bite.
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