Okayama Local Food Guide – From Kibidango to Bara Sushi and More
Okayama Prefecture enjoys a warm climate with plenty of sunny days and is famous as a major fruit-producing region, especially for peaches and grapes. It is also known for its many attractions, from being the setting for old Japanese folktales to being the birthplace of domestically made jeans. In this article, we’ll introduce some of Okayama’s unique local dishes such as Kibidango, Bara Sushi, and Demi-Katsu Don.
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Table of Contents
Famous from Folktales! “Kibidango”
The “Kibidango” featured in the folktale “Momotaro” is a traditional Japanese sweet made from glutinous rice mixed with sugar, millet, and starch syrup. In Okayama Prefecture, people also used to make dumplings or rice cakes with other grains such as millet, foxtail millet, and barnyard millet. Today, Kibidango is a popular souvenir, available in a wide variety of flavors such as brown sugar and chocolate.
At Kibitsu Shrine, where “Okibitsuhiko no Mikoto” (the deity said to be the model for Momotaro) is enshrined, records show that Kibidango were sold during the Edo period as “Japan’s No.1 Kibidango.”
Enjoy Seasonal Flavors! “Bara Sushi”
“Bara Sushi” is a luxurious sushi topped with plenty of seafood and vegetables from the Seto Inland Sea, layered over vinegared rice. During the Edo period, a frugality law was issued requiring “one soup and one side dish” per meal, which restricted people from indulging in luxurious meals. In defiance of this rule, people began mixing fish and vegetables into their sushi rice, which gave birth to Bara Sushi. The ingredients used vary depending on the household and the season. Because of its colorful and festive appearance, it is often eaten on special occasions such as celebrations and festivals.
Packed with Fresh Oysters: “Hinase Kakioko”
“Hinase Kakioko” originated in Hinase Town, famous for its oyster harvests. In the 1960s, fishermen’s wives started adding small or damaged oysters, which couldn’t be sold, into okonomiyaki. Hinase Kakioko is made by mixing shredded cabbage into a runny batter, topping it with oysters, and grilling it. Because Hinase oysters are so fresh, they do not shrink much during cooking and retain a plump texture. The best time to enjoy them is around February, when oysters are in season!
Local B-Grade Gourmet: “Horumon Udon”
Tsuyama City has long been a distribution hub for cattle and horses and therefore had meat processing plants that made it possible to supply fresh offal. Using this fresh offal, locals created “Horumon Udon,” in which the offal is stir-fried together with udon noodles in a miso- or soy sauce–based sauce. The flavor of the sauce varies depending on the restaurant or region, so diners can enjoy a wide range of taste experiences. Its rich flavor is said to be addictively delicious once you try it!
Tonkatsu × Demi-Glace Sauce! “Demi-Katsu Don”
“Demi-Katsu Don” is a dish consisting of rice topped with shredded cabbage, freshly fried tonkatsu, and demi-glace sauce. Sometimes it is garnished with egg or green peas. Interestingly, locals sometimes call green peas “Alaska,” which refers to a specific variety of pea (Alaska mame).
It is said that the founder of the Katsudon restaurant “Ajitsukasa Nomura” in Okayama City was so impressed by the demi-glace sauce he tasted at the Imperial Hotel in Tokyo that he created Demi-Katsu Don to share that flavor with the people of his hometown.
*The information is based on the time of reporting or creation, and may differ from the current situation.
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