Kakioko (Oyster Okonomiyaki)

Kakioko (Oyster Okonomiyaki)

Kakioko is the beloved “soul food” of Hinase, born from the fishing community’s resourcefulness in utilizing oysters too small to be sold. Today, this regional variation of a savory pancake (okonomiyaki) is lavishly filled with plump, flavorful oysters (kaki) from one of Japan’s premier oyster-producing areas.

The defining ingredient of kakioko is the Hinase Oysters, prized for their creamy texture and natural sweetness. Because the town is located near the fertile waters of the Seto Inland Sea, the oysters grow quickly. They can be harvested when their flavor and mouthfeel are at their most desirable, before they spawn.

There are around 20 restaurants in Hinase serving kakioko, each with its own unique style, whether it is a secret ingredient in the batter or an extra step in the cooking process. Typically, the dish is made by lightly grilling 10 to 12 oysters, then placing them on top of a bed of shredded cabbage and batter to steam. As the bottom layer of the pancake becomes crisp, additional batter is poured over the oysters, and the pancake is quickly flipped. Once okonomiyaki sauce and other condiments are added, the dish is ready. The result is a crisp yet fluffy pancake that delivers a juicy oyster with every bite, complemented by the rich sauce that pairs well with the savory batter.

In recent years, kakioko has grown from its regional roots to national fame. Following a local promotion campaign launched in 2002, the dish ranked ninth in the 2011 national B-1 Grand Prix, a food show for regional cuisine. In 2022, the Agency for Cultural Affairs designated it a “100-Year Food,” recognizing its cultural value and encouraging its preservation for future generations.