Takoyaki

Takoyaki are cooked on an iron griddle with round hollows. A thin batter of wheat flour, egg and dashi fills the cavities; each one receives a piece of octopus, bits of fried batter, pickled ginger and green onion. Using a skewer, the cook turns the balls several times until they are round, golden on the outside and creamy on the inside.

According to Japan’s Ministry of Agriculture, takoyaki may have derived from choboyaki, a snack sold to children in small shops and fair stalls in the early 20th century. Later, with the arrival of the radio, a version called rajioyaki appeared at stalls, its name taken from the then-new device. In the early Shōwa era, in the 1930s, an Osaka stall began using octopus, and takoyaki was born.

At first it was eaten plain. After the war, with the thick sauce, the modern style became established: sauce, aonori seaweed and bonito flakes, served in a paper boat with skewers. From Osaka it spread across Japan and to other cities around the world.

In Osaka many families have their own griddle and make takoyaki at home. Dotonbori street has many stalls, and eating while walking is part of the experience. Takoyaki comes off the griddle very hot: it’s wise to wait a moment before your first bite.