Akashiyaki
Akashiyaki (明石焼き, "grilled food in Akashi") is a small round dumpling from the city of Akashi in Hyōgo Prefecture, Japan. Made of an egg-rich batter and octopus dipped into dashi (a thin fish broth) before eating. Locals refer to it simply as tamagoyaki (玉子焼き, "grilled egg"). Modern style akashiyaki first started selling in the Taishō period by a yatai shopper Seitarō Mukai. There are over 70 akashiyaki shops in Akashi now.[1]
Although takoyaki, another Japanese dumpling, is more popular in Japan, it is based on akashiyaki.[2] Both are made with a takoyaki pan, a type of frying pan or cooktop with many hemispherical molds. Compared to takoyaki, akashiyaki has a softer, more eggy texture.
See also
References
- ^ "明石名物玉子焼き" (in Japanese). Akashi Tourism Association. Retrieved 2011-04-13.
{{cite web}}: Unknown parameter|trans_title=ignored (|trans-title=suggested) (help) - ^ Alan, Wiren. "Takoyaki: Icon of Osaka". Japan Visitor. Retrieved 2011-04-13.
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