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Akashi yaki

Akashi yaki

Akashi yaki may look like takoyaki but it consists of more egg than batter. This is probably why most people who lives in Akashi city calls it "tamagoyaki" rather than Akashi yaki. However this is not to be confused with the square egg omletet in Japanese culture. Here, they are made into sphere shapes with a piece of octopus inside. There is always a set number of these Akashi yakis in one plate. Unlike normal ttakoyaki where it is topped with mayonnaise, bonito flake, nori and worceshter sauce, they are served just as it is with a side of broth. You are suppose to take one of the Akashi yaki and put it in to the broth before eating it. The texture is soft and soggy while the flavour is salty because of the broth. A fun fact to know is that the Akashi yaki is where the modern day takoyaki came from.

Akashi yaki with a bowl of the dashi stock.

Akashi yaki with a bowl of the dashi stock.

Posted by Ohana_Matsumae 03:08 Archived in Japan Tagged food hiking travel adventure ski snowboard hot trip explore seafood bears hokkaido traveling yummy otaru sapporo eat sushi delicious gourmet kyushu genghis ramen spicy tasty foodie niseko hakodate miyazaki foodporn soup_curry genghis_khan kaisen_don seafood_don jigoku_ramen furano asahikawa hotate snow_festival yukimatsuri sapporo_tv_tower gyoza nobeoka takachiho karamen chicken_nanban japantravel neverstopexploring

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