Akashi octopus

The firm texture and rich umami nurtured by fierce tides

Akashi City in Hyogo Prefecture faces the Akashi Strait, which separates the Seto Inland Sea from Awaji Island. It has long been a thriving center for octopus fishing. The Akashi Strait boasts some of Japan's fastest tidal currents. The complexity of these currents and the abundant food supply cultivate the unique texture of Akashi octopus.

Akashi octopus is carefully caught one by one by fishermen using octopus pots or handlines. Raised in waters with swift currents, these octopuses are characterized by firm flesh and thick, short tentacles. After being caught, they are promptly brought to port to preserve freshness, with quality maintained through live storage and meticulous processing. Locally, even when boiling them, the rule is “never overcook,” reflecting a deep respect for the ingredient's natural texture.

The body, tempered by the relentless tides, possesses a moist texture within its powerful resilience. With each bite, a rich sweetness and savory umami spreads throughout. Feeding on abundant crustaceans like crab and shrimp in the Akashi Strait, it develops a depth of flavor and distinct aroma that is truly captivating.

Compared to octopus from the Seto Inland Sea and other regions, or Hokkaido octopus, Akashi octopus is characterized by its muscular texture, firm bite, and concentrated umami flavor. Enjoy the robust taste unique to Akashi, cultivated by the tidal currents and the skill of the fishermen.