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akashiyaki
is a small round dumpling from the city of Akashi in Hyōgo Prefecture, Japan. The dumpling is made of an egg-rich batter and octopus dipped into dashi (a thin fish broth) before eating. Modern style akashiyaki was first sold in the Taishō period by a yatai owner Seitarō Mukai.
Key facts
- Food.name
- Akashiyaki
- Food.image
- File:明石燒, 玉子燒 (25165926536).jpg
- Food.image_size
- 300
- Food.alternate_name
- Tamagoyaki
- Food.country
- Japan
- Food.region
- Akashi
- Food.type
- Dumpling
- Food.main_ingredient
- batter (flour, eggs, octopus, dashi)
- Food.variations
- Takoyaki
via Wikipedia infobox
Article
7 sectionsContents
- History
- Consumption
- Comparison to takoyaki
- Gallery
- See also
- References
- External links
is a small round dumpling from the city of Akashi in Hyōgo Prefecture, Japan. The dumpling is made of an egg-rich batter and octopus dipped into dashi (a thin fish broth) before eating. Modern style akashiyaki was first sold in the Taishō period by a yatai owner Seitarō Mukai.
Although takoyaki, another Japanese dumpling, is more popular in Japan, it is based on akashiyaki. Both are made with a takoyaki pan, a type of frying pan or cooktop with many hemispherical molds. Compared to takoyaki, akashiyaki has a softer, more eggy texture.