When can taste a resort feeling from Kyoto in approximately three hours; of the popularity [Himakajima]. The island where there were many people making living as a fisherman, the cooking using the seafood is abundant, too. The place where I want to eat “Tako kama-mesi” and “Shirasu bowl” by all means in that.

Cook up 30 minutes. Fun time waiting for “Tako kama-meshi”.

[Taikai-ro East store], located just 8 minutes walk from the Eastern port. Also here such as look at Ocean House, waiting for customers ago opening the fixture. Island’s famous “Tako kama-meshi” or “Shirasu-Don”, offers daily seasonal in the Mikawa Bay seafood is the reason.

“Tako kama-meshi” here me up cooked right in front of them can taste really fresh. To be eaten just half an hour long. After about 15 minutes, stir the appetite as steaming the rich soy sauce flavor.

Tako kama-meshi is 1100 yen. Octopus so in nearly boiling in a pot.

Take cover, steaming and looks as red rice. Flavor of the soysauce and Octopus and condensed in the pot and it dyed red. Without soy sauce taste as strong as it looks that the rice was cooked beautifully this elasticity and texture.

Small fish are quickly boiled is a very soft texture.

Shirasu Bowl 870 yen (miso soup, mozuku seaweed, salad and pickles).

Fish from the sea into the pot intact. Quickly boiled and serve over hot rice. It’s so fluffy fish taste in providing quick, unlike “Tako kama-mashi”. Mineral salt water seeped into the body’s natural seasonings. Plum and sour taste and smell the dashi so fit the bowl. Us tightening horseradish taste, so try adding in preference.

Shop informationTaikairo east store■ Address: Himakajima, Minamichita-cho, Chita-gun, Aichi Higashiko■ Telephone: 0569-68-3773■ Open:10:30-22:00 ■ Regular day off: Thursday■ HP:http://www.taikairou.jp/shokujidokoro.htm

“Articles and photography: Naoyuki Nakagawa”