Takoyaki

Dish information

Takoyaki, meaning 'octopus fried,' are iconic spherical savory snacks originating from Osaka, Japan. These delightful balls are made from a wheat flour-based batter, typically filled with diced octopus (tako), tempura scraps (tenkasu), pickled ginger (beni shoga), and green onion. The mixture is then cooked in specialized molded pans, which give them their characteristic round shape. While similar dishes existed earlier, Iizaki Tomekichi, a street vendor in Osaka, is widely credited with inventing takoyaki in 1935, drawing inspiration from Akashiyaki, a smaller, egg-rich dumpling from Akashi. Takoyaki quickly became a popular street food and festival staple, beloved for its crispy exterior and creamy, tender interior. In Osaka, takoyaki stalls are ubiquitous, and it's considered a must-try for any visitor. Culinary competitions often feature takoyaki chefs showcasing their rapid and skillful cooking techniques, using specialized picks to flip the balls precisely in the hot molds. Served typically with a sweet-savory takoyaki sauce, mayonnaise, aonori (dried seaweed), and katsuobushi (bonito flakes), the dancing bonito flakes create a visually appealing and aromatic experience. Beyond Japan, takoyaki has gained international recognition, with specialty shops appearing in major cities worldwide, particularly in areas with significant Japanese diaspora.

Timeline

• 1930s

  Precursors like Akashiyaki gain popularity in Akashi.

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  1935

  Iizaki Tomekichi of Osaka is widely credited with inventing takoyaki.

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  1950s

  Takoyaki establishes itself as a popular street food across Japan.

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  1980s

  Expansion of takoyaki chains and franchises throughout Japan.