Okayama > Okayama city, Ushimado, Bizen > Okayama Sole (Geta Flatfish)
In Okayama, the name “geta” refers to sole, a flatfish that has long been enjoyed as an affordable, everyday fish. To raise its profile and increase its value, the Okayama Prefectural Federation of Fisheries Cooperative Associations introduced a new name for the locally caught fish: “Okayama Sole.”
The name draws inspiration from the famous Dover sole caught in the English Channel. Just as this European flatfish is known as “Dover sole,” the sole harvested in Okayama is promoted as “Okayama Sole,” giving it an appealing international identity.
Efforts are underway to establish Okayama Sole as a premium seafood brand throughout Japan, including promotion at high-end restaurants in Tokyo and exhibitions showcasing products from Okayama Prefecture.
With its delicate flavor and tender flesh, Okayama Sole can be enjoyed in a variety of preparations. For a taste of French-inspired cuisine, try it meunière, lightly coated in flour and pan-fried in butter. It is also delicious simmered in a savory broth or deep-fried until crisp.
When exploring Okayama’s local food culture, look for this distinctive regional seafood specialty and discover how a humble fish has been transformed into a premium brand.