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Takoyaki
Takoyaki is a local dish where dough made from wheat flour, filled with octopus and seasonings, is baked into spheres with a diameter of 3-5 cm. There are two sizes: the large “Jumbo Takoyaki” and a smaller size that is easy to bake at home. It is believed to have originated from dishes like Akashiyaki, Chobo-yaki, and Radio-yaki. While it’s mainly eaten as a snack or side dish, there are regions where it is also served as a main dish with rice.
history
The founder of Takoyaki is considered to be Ryoukichi Endou, the first owner of “Aizuya” located in Nishinari district, Osaka City. In 1933, he improved upon the dish “Radioyaki” to sell it as a meat dish, and in 1935, influenced by Akashiyaki, he started filling it with octopus and chicken eggs and named it “Takoyaki.” Prior to World War II, Takoyaki was sold in Osaka for about one sen for two pieces. Following the war and the invention of Worcestershire sauce in 1948, the popularity of Takoyaki further spread. By 1955, it was said that there were over 5,000 Takoyaki shops in Osaka city.From the mid-1960s, the sale of Takoyaki could also be seen in the Kanto region, with a popular version containing shrimp paste becoming a hit in Tokyo’s Ginza district. In Kyushu, the franchised “Hacchandou” began its mobile sales operation in 1977, which greatly promoted the spread of Takoyaki.In 1984, the technology for frozen Takoyaki was established and sales began. From the late 1990s, chain businesses began to emerge, particularly in the Kanto region. However, many privately-owned shops still exist and maintain strong popularity. In the 1990s, Takoyaki was also developed as space food, and in the 2010s, canned Takoyaki was introduced.
