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■ Featuring "Japanese Local Dishes," Sep. 30 to Oct. 30







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Akashi-yaki (Tamago-yaki)
Ancestor of Tako-yaki?
Date:30, Sep, 2020
Investigated and Written by Misaka Youhei
About our introductory articles


Hello. It makes me feel so glad you are here with me now. Today I'm talking about Akashi-yaki (Tamago-yaki), the Japanese local dish in Akashi, Hyogo, Japan. What's that? you may ask. I suppose it is not so popular over the world. Also in Japan, we can probably find those who don't know what it is. And it is usually called Tamago-yaki (not Akashi-yaki) by the locals in the town.



Akashi-yaki (Tamago-yaki)
File: Tamagoyaki.jpg
from the Japanese Wikipedia
(Photo: Oct. 14, 2006)



Akashi-yaki (Tamago-yaki)
File: Akashi-yaki at Akashi01s.jpg
from the Japanese Wikipedia
(Photo: May 8, 2010)

What is it? Seeing is believing. Look above. And some may guess it is similar to tako-yaki. Not so far from the mark. It is sure the baked soft dough includes a piece of octopus like tako-yaki. And you dip it into dashi soup, eat. Now take care of the hotness.

What's the difference between tako-yaki and akashi-yaki? Tako-yaki's dough usually consists of nothing but flour. On the other hand, akashi-yaki's uses some eggs yolks, flour, and the powder called Jin-ko. And akashi-yaki tastes so mellow and soft.

Why do they look similar to tako-yaki? In fact, one theory says tako-yaki were developed based on akashi-yaki before the world war 2. Then, one question comes up. When was akashi-yaki born? They say it was the latter of Edo era (18 - 19th century). There's no witness today, but we can say it is an ancestor of tako-yaki.





 

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