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Osaka takoyaki
たこ焼き Takoyaki · Osaka, Japan
Invented by an Osaka street vendor in 1935, it became synonymous with the 'city of flour foods'.
Know before you go
- Don't eat while walking through crowded shopping streets (find a corner or a seat in the shop)
- don't drop skewers and boxes in the street
This article is Not yet verified. Please check official announcements for prices, opening hours and dates.
Stories & people
Stories & people
History
Endō Tomekichi's combination
In the early 20th century, Osaka had 'choboyaki' and 'rajioyaki' with beef and konnyaku inside, while Akashi in Hyōgo had 'Akashiyaki', octopus wrapped in an egg-rich batter. In 1935 the Osaka street vendor Endō Tomekichi combined the two and sold them as 'takoyaki'. Takoyaki soon spread across Osaka, with stalls constantly refining them; only after the Second World War did topping them with sauce and mayonnaise become standard.
Source: Wikipedia: Takoyaki
Culture
Culture & customs
Background
Takoyaki are balls of batter filled with diced octopus, tempura bits, pickled ginger and spring onion. By the early 20th century Osaka already had snacks such as 'choboyaki' and 'rajioyaki' filled with beef or konnyaku, while nearby Akashi in Hyōgo had 'akashiyaki', octopus in an eggy batter. In 1935 the Osaka vendor Endō Tomekichi combined the two and sold them as 'takoyaki', which became a hit. Only after the Second World War did the custom of topping them with sauce and mayonnaise become fixed.
Local customs
- Fresh takoyaki are very hot — poke a hole to let the steam out first
- Osakans often eat them standing at the stall or as they walk
Etiquette
Etiquette & taboos
Don’t DON'T
- Don't eat while walking through crowded shopping streets (find a corner or a seat in the shop)
- don't drop skewers and boxes in the street
Locals appreciate DO
Osakans appreciate visitors who try local snacks and chat with the stall owner.
Plan your visit
Practical info
Travel tips
- Takoyaki shops are most concentrated around Dōtonbori
- you can also try Akashi's akashiyaki, dipped in broth. Prices and opening hours are set by each shop
- popular old places often have queues, so go outside peak mealtimes.
Sources & verification notes
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