Hinase-cho, Bizen City, located in the southeastern part of Okayama Prefecture. Hinase Kakioko, a soul food that has been loved since ancient times, is an okonomiyaki made with plenty of locally grown oysters and grilled to perfection. It is a local delicacy that is said to have started in the 1960s, and in the winter when oysters are on the market, the aroma of oysters wafts throughout the town.
2024.03.23A local gourmet dish from the fishing town of Hinase, made with plenty of fresh Hinase oysters.
Hinase-cho, Bizen City, located in the southeastern part of Okayama Prefecture. This is a small fishing town facing the Seto Inland Sea, and is a major producer of oysters, accounting for over 40% of Okayama Prefecture, which ranks third in Japan in terms of oyster production.
The way the owner skillfully grills the food using his unique Hinase dialect is the essence of its deliciousness. In search of this taste and atmosphere, many people come from inside and outside the prefecture during the season, and long lines form.
A unique grilling method locks in the flavor of oysters
The secret to its deliciousness is said to lie in its unique baking method. Ritsuko Hori, the owner of Okonomiyaki Hori, tells us, ``It's a method that's right between Kansai-style mixed grilling and Hiroshima-style layered grilling.'' First, place the melty dough filled with shredded cabbage on a hot iron plate. After adjusting the taste with tempura and dried bonito flakes, place plenty of oysters on top and slowly steam-grill them. The soft and fluffy texture of the dough is appealing, and when you take a bite, the sweetness of the cabbage and the flavor of the oysters spread through your mouth, making everyone from children to adults smile. The special sauce added to the finish further enhances its deliciousness.
Recreate “Hinase Kakioko” at home! Amplify the taste with special sauce
The sauce, which plays an important role in supporting the flavor, is specially made for Hinase Kakioko. The product is "Takatori Soy Sauce", which was founded in 1905 (Meiji 38). Supervised by the " Hinase Kakioko Town Development Association ," the taste is a pursuit of authentic taste. The thick Hinase Kakioko Sauce is made from a mixture of various ingredients such as vegetables, fruits, and oyster extract, and boasts a slightly sweet and spicy flavor with a deep depth. It can be used as a versatile seasoning that goes well with a wide range of dishes, including okonomiyaki, fried seafood, and egg dishes. Oysters become delicious during the winter season. Try recreating the authentic taste at home using large, plump, creamy Okayama oysters and Hinase kakioko sauce.
Interview cooperation: Okonomiyaki Hori
Get it as hometown tax
Frozen Hinase Kakioko is also available as a return gift for hometown tax donations. If you can't come to Okayama, please try it at home.
List of return gifts from Okayama's "Hinase Kakioko" | Hometown Choice
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