Akashi Tako is a raspberry-pink octopus that feeds on crab, plankton and shrimp off the coast Akashi. The tako (Japanese for octopus) can be eaten raw, still wriggling, or boiled and served with cucumber dressed in sweet vinegar or simmered in sweet soy sauce.
Famous for seafood, the city of Akashi is located on the Seto Inland Sea, west of Kobe in the southern end of Hyogo Prefecture. Akashi is also known for Akashiyaki, a small round fried dumpling made with octopus. Akashi has a notable fish market, Uontana (literally "fish-shelf") where fishermen sell fresh seafood caught in the Akashi Strait. - AsNotedIn
| Food Type | Fish |
| Particulars for : | |
|---|---|
| Product Kind | Food |
| Food Attribute | Japanese Food |
| Animal | Octopus |
| Food Category | Victual |
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