Hi all,
I give you an advance notice that we will start a new stage of the class this weekend. I will give you 3 slides at a time (for a week or so) and you will chat and discuss (Q&As) over them. Please wait for my next post.
I missed the chance to post earlier in 2025. Did you enjoy your holiday?
As I mentioned before, I went back to my hometown in Okayama. On the way there and back, I had the chance to enjoy some local specialties.
One of them is kakioko, which I’ve explained before. It had more than ten oysters!
The other is akashi-yaki. Here’s what it looks like:
You might think it looks familiar. However, akashi-yaki is slightly different from tako-yaki, even though it also contains octopus. It’s softer because it includes wheat starch and more eggs than tako-yaki. This dish is a local specialty of Akashi, Hyogo (on the opposite side of Kobe).
In short, I enjoyed plenty of seafood during this holiday.
I once traveled between Kobe and Awaji, but I didn’t get to try these specialties. I will take a look next time!
ReplyDeleteI would sat kakioko can be enjoyed at a quite narrow area.
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