Imo tako is a traditional dish from Kagawa Prefecture, prepared by simmering tako (octopus) and satoimo (taro) together. It was originally served as a festive dish for special occasions such as local festivals and New Year’s celebrations, but today it has become a familiar part of everyday meals.

Octopus from the Seto Inland Sea is known for its natural sweetness and strong flavor, while satoimo is widely cultivated across the prefecture. In this dish, the umami of the tako is absorbed by the satoimo, resulting in a rich and comforting taste. Imo tako is often enjoyed as a side dish or served with sake, making it a flavorful addition to the table.