Akashiyaki

Akashiyaki is a specialty of Akashi in Hyogo, made by wrapping octopus in a soft, egg-rich batter and dipping the result in warm dashi broth. Known locally as tamagoyaki, it is often called the ancestor of takoyaki. Fluffy on the outside and wonderfully soft inside, its distinctive texture is unforgettable once tasted.

Highlights

The defining feature of akashiyaki is that you eat it with dashi rather than sauce. The piping-hot dumplings are dipped into an elegant broth garnished with herbs such as mitsuba. The contrast between the firm bite of fresh octopus from the waters off Akashi and the tender egg batter is exquisite. Watch too for the craft of cooking them on a special copper plate.

Enjoying the Seasons

Akashiyaki can be enjoyed year-round, but the warmth of the dashi is especially welcome in the cold season. From early summer onward, Akashi octopus comes into season, offering firm, top-quality flesh. If you are visiting, strolling and snacking around the Uonotana shopping street is highly recommended.

Access and Basic Information

Specialty shops are dotted within walking distance of Akashi Station on the JR and Sanyo lines. Many famous spots cluster around the Uonotana shopping street on the south side, making it fun to hop from one to another. Each shop has its own character in broth and batter, so search out your favorite.

A Quick Tip

Before dipping it in dashi, try a bite plain first. You will taste the natural sweetness of the egg batter and the savory richness of the octopus directly.