Overview
Takoyaki (たこ焼き), meaning 'grilled octopus,' is a popular Japanese street food consisting of small, round balls of batter made from flour and eggs, filled with octopus pieces, pickled ginger (beni shoga), and tempura scraps (tenkasu). Each ball is about the size of a golf ball.
Freshly cooked takoyaki has a crispy golden-brown exterior and a soft, slightly molten interior. A typical serving includes eight balls, topped with bonito flakes (katsuobushi), aonori seaweed, mayonnaise, and takoyaki sauce.
Originating in Osaka, takoyaki is especially popular in the Kansai region. It is commonly sold at specialized stalls or small restaurants and is a staple at festivals, where you'll almost always find a takoyaki stand. It's also a fun dish to make at home, with small takoyaki grills readily available in stores.
Part of the appeal is watching the cooking process on large griddles. Since takoyaki is made to order, it's served piping hot—be careful not to burn your tongue! Toothpicks or short bamboo skewers are typically provided for eating. Two dedicated attractions are Takoyaki Park at Universal Citywalk Osaka and the Takoyaki Museum at Decks Tokyo Beach in Odaiba, Tokyo. Both feature a collection of famous Osaka takoyaki shops, allowing visitors to compare different styles and flavors.
Similar but distinct is akashiyaki, a specialty of Akashi City in Hyogo Prefecture. Akashiyaki uses a fluffier egg-based batter and smaller octopus pieces; the balls are dipped in hot dashi broth before eating. Each akashiyaki ball is about two-thirds the size of a golf ball, and a serving typically contains 10 to 20 balls.