Takoyaki
April 14, 2006
What is takoyaki? Why is it so good?
On a recent trip to Japan (Tokyo and Kyoto), I ate takoyaki whenever I saw it. Which was not as often as I’d hoped.
Takoyaki is one of my favourite Japanese snacks. Hot, spherical balls (made using flour), with bonito flakes, sliced spring onion, and an oyster-and-soy-based sauce. Delicious.
To make takoyaki, you’ll need a takoyaki maker, widely available in Japan. Akihabara, Tokyo, is a good place to pick one up. The ones I saw were about A$40.
One problem, of course, is that you’ll need an adaptor to use it outside Japan. I’ve been told that these adaptors are cumbersome, but haven’t been able to confirm this.
April 20, 2006 at 8:06 pm
…but whatever you do DON’T FORGET the “tako” of the yaki – that’s the chopped up bits of octopus that give it that beyond doughy texture.
I brought my takoyaki maker back from Japan, forgeting about the voltage issue thing and it blew up during my first (and last) takoyaki party. The adaptors may be cumbersome but they are essential if you want these balls of goodness in non-Japan.
…I can’t believe I just added comment to a food blog…