Tako Tasty — Takoyaki Guide | takotasty.com
The Endo story, street-food culture, and a small glossary of Japanese terms.
Takoyaki was popularized in Osaka, where street vendor Tomekichi Endo is credited with its invention in 1935. The dish grew out of Osaka street food, where it is sold in boats of 6 to 12 balls.
The word combines tako (octopus) and yaki (grilled), the same yaki as in okonomiyaki. The technique — batter in hemispherical moulds, turned with a skewer — is what distinguishes takoyaki from other grilled batter dishes.
On narrow screens, swipe or scroll the plate sideways.
A glossary of terms used in this record: tako (octopus), yaki (grilled), tenkasu (tempura scraps), aonori (green laver), katsuobushi (bonito flakes), dashi (stock used in the batter).
The classic toppings are takoyaki sauce, mayonnaise, aonori and katsuobushi. In Japan, takoyaki is sold as street food in boats of 6 to 12 balls, and each ball is typically about 4 cm across.
Further reading