Takoyaki
From Wikipedia, the free encyclopedia
Takoyaki (たこ焼き or 蛸焼?) (literally fried or baked octopus) is a popular Japanese dumpling made of batter, diced or whole baby octopus, tempura scraps (tenkasu), pickled ginger, konnyaku, and green onion, topped with okonomiyaki sauce, green laver (aonori), mayonnaise, and katsuobushi (fish shavings), originating from Osaka. Making takoyaki requires a takoyaki pan, a special frying pan made of cast iron with hemispherical molds. There is a similarly named dish called ikayaki but it is a broiled whole squid and bears no resemblance. "Yaki" is derived from "yaku" (焼く?) which simply means "to bake or grill" in the Japanese language, and can be found in the names of other Japanese cuisine items such as teriyaki or sukiyaki.
[edit] Availability
Although takoyaki can easily be made at home if the equipment is available, it is usually considered to be fast food and mostly sold on the streets. Frozen takoyaki are also sold, and there are restaurants in which customers can cook their own takoyaki at their tables. Takoyaki is especially popular in the Kansai region, but has risen in popularity in other parts of Japan. Takoyaki is generally eaten as a snack food, but some people eat as a side dish with a bowl of cooked rice in Osaka.
[edit] See also
- Japanese cuisine
- Akashiyaki - a local food in Akashi, Hyogo. Takoyaki is said to have been based on akashiyaki.
- Okonomiyaki, Ikayaki - other famous snack foods in Osaka
 |
This article does not cite any references or sources. (August 2007) Please help improve this article by adding citations to reliable sources. Unverifiable material may be challenged and removed. |
