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In the heart of western Japan, between the serene blue expanse of the island-studded Inland Sea to the south and the mountainous green spine of the Chugoku Mountains to the north is situated the prefecture of Okayama. For visitors that make it to this end of Honshu, there is much city of Okayama itself is Korakuen, celebrated as one of Japan's three most beautiful landscaped gardens and behind which stands the grand medieval shape of Okayama Castle. Also in Okayama Prefecture is Kurashiki, a city whose historical core centered on a picturesque willow-lined canal is one of the country's most atmospheric.
Having the Inland Sea nearby does of course mean Along with the neighboring prefecture of Hiroshima, Okayama Prefecture is renowned as producing some of the best oysters in Japan. These can be enjoyed locally in such dishes as kaki-nabe,
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a one-pot dish in which oysters are simmered along with such vegetables as carrots, shiitake mushrooms and Chinese cabbage. Su-gaki features oysters served in a sweetened vinegar, while in yakigaki oysters are simply grilled on the shell and garnished with yuzu (Japanese citron).
A wise choice as a fine accompaniment to the local fare can usually be found in the shape of the local sake, and in the case of Okayama the sake brewery of note is Marumoto. Founded in 1867, Marumoto ensures the quality of the vital ingredient of rice by growing the cereal itself. And the strain of rice that Maruomoto grows is yamadanishiki - widely regarded as simply the best for making sake. The sake-brewing artistry of Marumoto is perhaps best evident in Chikurin, a smooth, slightly sweet sake that is the perfect match for all that wonderful seafood. |
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