Ehime

A fishermen’s dish where seasonal octopus cooked together with rice

Takorice

This is a local cuisine where soft octopus from Setonaikai sea is cooked together with rice. It started as a fishermen’s dish, and has been passed on in many areas where octopus is caught. The rich sea of Imade has a strong current, and is famous of its fit and tasty octopus of beautiful color. The octopus rice if Matsuyama uses octopus that are alive, which makes the octopus rice delicious and flavorful. From spring to summer is the best season of eating octopus. Small octopus called “kinome dako” is caught during early spring., Temporary restaurants specialized in octopus are opened during the best season.