Takoyaki, a round savory bite-sized snack filled with octopus, topped with a sweet sauce, and served piping hot.
Throughout Japan, you’ll find many restaurants, bars, and street vendors specializing in these eggy delights. They are particularly popular with the locals at street markets, festivals, and events due to their size, ease, and taste. They are cooked in a purposely built cooking grill, covered with little circular pockets. Then, hand spun with metal skewers throughout the cooking process to give them their circular shape. They finish up a little crispy on the outside and soft and juicy on the inside, then topped with goodness.
History…
Takoyaki was first created by a man named Tomekichi Endo in the Osaka area in 1935. At this time, Japan was suffering from rice shortages. Therefore, many people were experimenting with alternative ingredients for meals. His restaurant ended up becoming hugely popular and is still open to this day. Then, as people moved out of the Osaka (Kansai) area for work, they would not only take their families but also their food and culture with them. Therefore, the popularity of Takoyaki grew across Japan, from Hokkaido to Okinawa, and now home-Takoyaki grills can be found in kitchens all over. However, Osaka will always be the spiritual home. The octopus is the city’s unofficial mascot, mounted high and proud throughout the bright and colorful streets of the city area and its eateries.
Ingredients…
Takoyaki always has the same basic ingredients. Flour, egg, octopus, spring onion, and pickled ginger. However, the sauce can vary from place to place. Traditionally, they’re topped with a sweet, thick brown sauce but can also be served with ponzu (citrus soy sauce) or goma-dare (sesame-vinegar sauce). Finished off with aonori (seaweed flakes) and bonito (dried fish).
Culture…
Osaka is widely known in Japan to be the food capital of the country. The city streets are overflowing with places where you can pick up some Takoyaki, along with many other delights. Takoyaki is something that the Osakan people are extremely proud of, and they are happy to share their favorite spot with you.
It is also a great dish to share between friends and family, as they usually come severed with 6 to 10 balls in a set. This also gives you an opportunity to order from a few different places and not just fill up at one restaurant. They, much like a lot of Japanese food, go extremely well with beer, so why not try a local brew at the same time?
When in Japan, Takoyaki is a must-try, along with a long list of other local cuisine. And Arigato food tours knows some of the best spots in Tokyo and Osaka to give you a real sense of these cities and their culture. In my experience, it is always best to keep clear of the high streets and wander into that small little 7-seat eatery, which will help you really discover the city. However, when it comes to Takoyaki, as I mentioned above, be sure to take the first bite with caution, as when they are cooked fresh, they come served piping hot, and that’s where the beer can come in handy.
Featured Photo Credit: Takoyaki– Piping hot with Lots of Mayo! – Photo by Craig Atkinson
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