HOME > HISTORY OF TAKOYAKI

Choboyaki was a prototype that later evolved into what we now refer to as takoyaki. This dish was named back during the Taisho period for the drop-by-drop ("gchobo-chobo") way in which flour-based batter was grilled on a cast-iron griddle resembling the ones used today to prepare takoyaki balls. The batter, made by dissolving flour (usually used to make noodles) in water, was poured to form a particular shape (onto a metal grill featuring rows of semicircular molds). Konnyaku (yam paste), red pickled ginger, green peas, and soy sauce would be added as the batter continued to cook.
Radio-yaki was a prototype that lataer evolved into what we now refer to as takoyaki. Radio-yaki was slightly larger than choboyaki, and its name can apparently be traced to the most popular mechanical invention of its day. After innovators came to add such ingredients as sinewy meat, the dish came to be known as radio-yaki. Named after the radio, which was an expensive piece of equipment back then, radio-yaki was a hit snack food among children.
In around 1935, a visitor from Akashi to Osaka came upon a street stall selling radio-yaki and explained that "they use octopus in Akashi." It is said that this single sentence inspired the birth of takoyaki, by which "Akashi octopus" and seasoned batter were brought together and grilled. At this time in the birthplace of takoyaki, soy sauce-rather than sauce-was poured over takoyaki balls. Some establishments to this day continue to offer suyaki, an unadorned version that is served with no toppings or sauce of any type.

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