Akashiyaki: The Fluffy and Tender Delicacy Distinct from Takoyaki

Akashiyaki: The Fluffy and Tender Delicacy Distinct from Takoyaki


Many of you might look at this dish and think, "Takoyaki?" While it resembles takoyaki in appearance, this is actually "Akashiyaki," also known locally as "Tamago-yaki."

The main characteristic of Akashiyaki is its fluffy, melt-in-your-mouth texture, thanks to the generous use of eggs. Unlike takoyaki, which is made with wheat flour, Akashiyaki uses "jin-ko" (refined starch) that has had the protein removed, leaving only the starch. This ensures a light and airy consistency that doesn't harden even when cooked. Another key difference is that Akashiyaki is eaten with dashi broth, whereas takoyaki is typically served with sauce.


The cooking utensils used are different as well. While takoyaki is cooked in a cast iron pan, Akashiyaki is prepared in a copper pan, which has excellent heat conductivity to bring out the fluffiness of the batter. To avoid damaging the copper pan, chopsticks are used to turn the Akashiyaki instead of the metal picks commonly used for takoyaki.

The origins of Akashiyaki trace back to the Edo period. In Akashi, the production of imitation coral beads, known as "Akashi-tama," was a thriving local industry. This process required a large amount of egg whites, leaving behind an excess of egg yolks. To utilize these yolks, the local specialty "Tamago-yaki" was created. The dish features local Akashi octopus and is traditionally enjoyed dipped in soy-flavored dashi broth.
Takoyaki, on the other hand, came into existence in the Showa era. In the early Showa period, a food stall called "Aizuya" in Osaka's Imazato district popularized takoyaki. A regular customer noted, "In Osaka, we use beef, but in Akashi, they use octopus." This observation inspired the creation of takoyaki, modeled after Akashiyaki, around 1935. This marked the beginning of Osaka's famous takoyaki culture.

The taste of Akashiyaki largely depends on the flavor of the dashi. Different restaurants offer various types of dashi, some serving it hot and others cold. Originally, cold dashi was used to cool down the hot Akashiyaki, but from around the 1950s, serving warm dashi became more common. Whether you prefer hot or cold dashi is entirely up to your personal taste. Some places even suggest first tasting Akashiyaki with a sprinkle of salt before dipping it into the dashi.


Experience the unique delight of fluffy, tender Akashiyaki, and discover a new level of deliciousness with its flavorful dashi.


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