takoyaki
Japanese Name:
たこ焼き
Romaji Name:
takoyaki
Description
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akoyaki is a popular Japanese snack made from a batter filled with pieces of octopus. The batter is cooked in a special round mold to make small, round balls. They are usually topped with takoyaki sauce, mayonnaise, dried bonito flakes, and seaweed. Takoyaki is crispy on the outside and soft on the inside, and it is often sold at festivals, street stalls, and casual restaurants in Japan.
History
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Takoyaki originated in Osaka, Japan, in the 1930s. It was invented by a street vendor named Tomekichi Endo in 1935. He was inspired by another dish called Akashiyaki, a softer egg-based dumpling from Hyogo Prefecture that also contains octopus.
Takoyaki quickly became popular in the Kansai region, especially in Osaka, where it is now considered a local specialty. The dish is typically topped with takoyaki sauce (similar to Worcestershire sauce), mayonnaise, dried bonito flakes (katsuobushi), and dried seaweed (aonori).
Originally a street food, takoyaki is now enjoyed throughout Japan and around the world. It is commonly found at festivals, food stalls, and even in restaurants that specialize in Osaka-style cuisine.