Loved by everyone! A must-have classic at festivals and food stalls, "Takoyaki."
Takoyaki is a dish that originated in Osaka, where diced octopus and condiments are mixed into a wheat flour batter and cooked into small, round balls with a diameter of about 3-5 cm.
Quote: Wikipedia
Born in 1935 in Nishinari Ward, Osaka, it is a local specialty of Osaka. Initially, the batter was flavored with soy sauce, and it was not served with any sauce. It is said that the practice of adding sauce started around 1955 after the introduction of tonkatsu sauce and chuunou sauce in the post-war period. Even now, many people still prefer the soy sauce flavor.
Takoyaki was created based on traditional dishes such as "choboyaki" and "Akashiyaki," incorporating improvements and adding octopus and eggs as ingredients. In Osaka, the birthplace of takoyaki, there are many shops specializing in it, making it a familiar soul food. Takoyaki parties are also common in households, and it is popular as a snack that children can enjoy.
