Awajiya is selling “EXPO 2025 Myakumyaku Hittaridako Meshi,” an officially licensed product from the Osaka-Kansai Expo. The price is 1980 yen.
From October 1, the company is accepting reservations for in-store pickup on its website. This time, we were able to purchase two of them especially for the purpose of photography, and we will report on them immediately.
The Myakumyaku Hippippippippadako Meshi features the same contents as the company’s signature product, Hippippadako Meshi, but with specially designed ceramics and wrapping paper in collaboration with Myakumyaku, the official character of the Expo.
Hippippadako Meshi was created in 1998 to commemorate the opening of the Akashi Kaikyo Bridge, and is popular nationwide not only for its taste, but also for its unique name and “octopus pot” style pottery used in Akashi’s traditional fishing method.
On the outside of the white jar, there are three-dimensional designs of Myakmyak in three different poses, the words “Akashi Meibutsu Hittaridako Meshi” and an illustration of an octopus, just as on the standard product. The inside of the jar also has the word “Myakmyak” printed on it, and other details have been carefully considered.
The hanging paper is of commemorative specifications, featuring a standing Myakmyak, a chorus (design element ID), and the “EXPO 2025” logo. On the side is the well-known illustration “octopus octopus” and a hologram sticker as proof of the officially licensed product.
The contents are the same as the standard Hippuridako Meshi, with eight kinds of ingredients (octopus umami, conger eel stew, rape flower stew, shiitake mushroom stew, carrot stew, bamboo shoot Tosa stew, broiled egg, and octopus tempura) and soy sauce rice.
Although the reporter has bought and eaten “ekiben onigiri hittaridako meshi” (ekiben rice ball) at a store inside the ticket gate of Shin-Osaka Station several times during business trips to Osaka, this is the first time he has had the full version of hittaridako meshi.
After removing the wrapping paper, the first thing you will see is two large pieces of octopus stewed to perfection. The more you chew, the more the octopus’s gentle sweetness and umami spreads in your mouth.
Other toppings such as conger eel and shiitake mushrooms are chopped into small pieces, so it is recommended to eat them while mixing them roughly with chopsticks to keep a good balance between side dishes and rice.
For the rice, I prepared dashi broth and arranged it in the style of dashi chazuke, which is unique to my home. Perhaps because there were many conger eels left over, the dish tasted more like hitsu-mabushi than tako-meshi (octopus rice).
After eating, wash the bowl thoroughly to make it a home for Myakmyak. I tried several of my own stuffed animals, but the one that fit best was the “EXPO2025 Myakmyak Mocchiri Plushie Stand” (approx. 130 x 90 x 135 mm).
© Source travel watch
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