 | |
| Alternative names | Tamagoyaki |
|---|---|
| Type | Dumpling |
| Place of origin | Japan |
| Region or state | Akashi |
| Main ingredients | batter (flour, eggs, octopus, dashi) |
| Variations | Takoyaki |
Akashiyaki (明石焼き) is a small round dumpling from the city of AkashiinHyōgo 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 first started selling in the Taishō period by a yatai shopper Seitarō Mukai. [1]
Although takoyaki, another Japanese dumpling, is more popular in Japan, it is based on akashiyaki.[2] 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.
Akashiyaki is shown in the cyberpunk visual novel video game Snatcher. In the English release, however, it was changed to "Neo Kobe Pizza" (which substitutes soup for the dashi and a slice of pizza for the dumplings), a meal that fans of the game have gone through the effort of recreating.[3]
Akashiyaki used to be known as tamagoyaki (grilled egg) for a long time locally. However, around 1988, a city official renamed tamagoyaki to akashiyaki for purpose of promoting Akashi. The origin of the name is the decoration named Akashidama. It is one kind of artificial coral made by hardening egg whites with saltpeter, and it was used as decoration for kanzashi. From the end of the Edo period to the Taisho period, the production of Akashidama was thriving as a local industry in Akashi. It is said that people started making akashiyaki because there was a large amount of leftover egg yolk and wheat flour from the production sequence of Akashidama. In addition, Akashi city abounded with octopuses. Thus people started mixing those ingredients together and invented new cuisine – akashiyaki. [4]
Regardless of the season, akashiyaki is eaten as lunch and snack both at restaurants and at home. As of 2021, there are 70 akashiyaki places in Akashi city. [5]
| Akashiyaki | Takoyaki | |
|---|---|---|
| Features | Eggs, wheat flour, and gin powder are used in the batter. Since the egg ratio is high, akashiyaki is very soft and shaped like small balls. (Gin powder is a powder refined from the starch contained in wheat flour.) | Eggs, wheat flour, and dashi are used in the batter. Since the egg ratio is low, takoyaki is less moisturized and shaped like small balls. |
| Fillings | Octopus only. | Octopus (sometimes fried), konjac, green onion, red pickled ginger, tenkasu, etc. |
| Ways of Eating | Dipping into hot or cold dashi. | Putting takoyaki sauce, mayonnaise, bonito flakes, and aonori on top. |
| Cooking Equipment | Copper pan. | Cast-iron pan. |
 | This Japanese cuisine–related article is a stub. You can help Wikipedia by expanding it. |
