What to eat in Seto inland sea ①

Seto inland sea area is famous for fishing and agiruclture. The production is depending on the port or on the island. For this first chapter of this "What to eat in Seto inland sea", please find the recommendation of myself.

①Olives

If you are asked about the image of the Seto inland sea, you may think about the olives of Shodoshima island. From 1908, when the cultivation of olives was started in Shodoshima, it spreads to all over Japan, and the olives became the most representative specialty of Seto inland sea. It is not only olive oil that they produce from the olives. There are the olive sōmen (sōmen: very thin noodles made by wheat flour), olive cola (cola is a sweenened and carbonated soft drink as you know), olive ramen,.... There are many foods made with olives. There is the special olive oil exclusive in this Shodoshima island. Please try it for the souvenirs of your visit to the Seto inland sea.②Seafoods

I think that I can not write everything about the all abundant wonderful seafoods from the Seto inland sea here, so that I pick up only some of them which is really breaking my heart....

②-ⅠOyster and "Kakioko"

The small and big islands of Hinase Shoto are situated in the north of the island of Shodoshima. The culture of oysters is prosperous, and the big and plump oysters are grown here. From the autumn to spring time, it is the best timing for tasing the oysters. How to taste? Of course it is nice to taste baked oyster with soya sauce (with soya sauce of Shodoshima island is better), but please taste the "Kakioko", which is the specialty of the islands. The name came from the mixture of "Kaki" (oyster) and "Okonomiyaki". It was eaten traditionally by fishermen, but now we can eat them in the teppanyaki restaurants in Hinase shoto islands. (Teppanyaki: sliced meat, vegetables, sea foods and so on grilled on an iron plate installed on the table, dipped in special sauce, and eaten hot.) When you eat the hot Kakioko and the sashimi (Japanese delicacy consistinf of fresh raw fish) or tataki (fish/meat to be seared very briefly over a hot flame or in a pan) of sawara (Spanish mackerel), it is so good and I think that you can not stop drinking beer! You should taste it.
 ②-ⅡOctopus

The sea roads Shimanami kaido runs between Onomichi (Horoshima prefecture) and Imabari (Ehime prefecture). The Ikuchijima island is located just in the centre between the Shimanamim kaido and it is known by the octopus fishing. You can taste a lot of dishes using the fresh octopus from the fishing port. First of all, you should try the tako (octopus) tempura. The texture of fresh octopus is nice and when you chew, the flavour spreads inside of the mouth. I also recommend the tako sashimi. The places where we can taste very fresh octopus sashimi are limited. I can say that it is well worth going to Ikuchijima only for it. Then, you should eat tako-meshi (octopus rice). The soft rice are deeply tasted of octopus and the chewy texture of octopus are the fantastic combination! No doubt that you will finish your first bowl of rice. You have to pay attention for being choked by eating speedy! (Because I choked on it, as it is so delicious....)

Well, I introduced just some of the gourmet of Seto inland sea. There are so many delicious foods that I will write about them in other articles.