I hope you have, because I am about to introduce a delicious Japanese stand (Yatai, 屋台) food to you, and it would be torturous if you are hungry while reading this!
The food I would like to introduce today is the Akashiyaki (明石焼き). “What’s that?”, I hear some of you ask.
From the outside, an Akashiyaki looks just like a Takoyaki ? fragrant, golden brown balls made of flour and filled with octopus (Tako).
Both are made on a takoyaki pan to create the perfect spherical shapes. The similarities between the two dishes, however, stops there.
As most will know, the Takoyaki, is a grilled dumpling that is filled with a myriad of ingredients like cabbage, octopus, ginger, and green onion.
The Takoyaki was first popularized in Osaka and subsequently gained fans all over the world.
Unbeknownst to most though, is that the predecessor of the Takoyaki is actually the Akashiyaki!
The Akashiyaki is originally from a city called Akashi in the Hyogo Prefecture of Japan, hence the name. It was first sold during the Taisho period and is the inspiration of the modern day Takoyaki.
The balls of an Akashiyaki only filled with tako, and the batter is less dense and has a more eggy texture and taste. It is enjoyed dipped in a dashi soup stock topped with bonito flakes and spring onions.
Locals usually refer to the Akashiyaki simply as Tamagoyaki (玉子焼き) due to its soft texture.
Personally, I like the Takoyaki more as it provides more “bite” to it and I feel fuller when I eat them. However, the Akashiyaki is also appreciated for its traditional value and warmth that it produces when eaten on a cold winter day! Will you try some Akashiyaki when you visit Japan? I hope you do!
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