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Eating in Okayama


Eating in Okayama

Kibi dango (吉備団子) are sweet millet-flour dumplings. According to the legend, Momotaro gave his companions kibi dango, and they helped him defeat the demons. Whether or not you'll like kibi dango enough to run off and fight demons will vary by personal taste, but they certainly are a tasty treat. The name is a bit of a pun too, as kibi means both "millet" and the ancient kingdom of Kibi, which covered a large area of present-day Okayama prefecture. Not surprisingly, going along with the "peach boy" theme, one of the famous fruits grown in and around Okayama is the white peach (白桃 shiromomo). Okayama is also well known for grapes (葡萄 budō), particularly muscat, which have been grown here since 1886 and command 95% of the Japanese market. Known as the "Queen of Fruits", they're priced to match at ¥2000 to ¥10,000 a bunch, while pione grapes can go for as little as ¥1000. The best season to eat muscats is the beginning of October, but the best choice for a souvenir are the grape sherbets, jellies, and wines, which keep for longer and are easier to get through customs. Mamakari (ままかり), a herring-like fish, is another specialty that can be enjoyed throughout Okayama, as they are fished from the Seto Inland Sea. Another local delicacy is sawara (鰆), a white-fleshed fish translated into English alternatively as "trout" or "horse mackerel". A popular takeaway option is matsuri-zushi (祭り寿司), the local version of chirashi-zushi (sushi rice dressed with vinegar and topped with egg and seafood), sold in a peach-shaped box at Okayama station kiosks and some restaurants as well.

The Most Frequently Asked Travel Questions about Okayama


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Okayama Travel Guide from Wikitravel. Many thanks to all Wikitravel contributors. Text is available under Creative Commons Attribution-ShareAlike 3.0, images are available under various licenses, see each image for details.

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