In our second installment from the Gourmet series, I decided to show the difference between Akashiyaki and Takoyaki. They look very similar, so some people may wonder what the difference is. I visited Akashi
A famous dish from the city of Akashi
Akashiyaki of Akashi Takoyaki of Osaka
Takoyaki only use wheat flour in the batter, but Akashiyaki use a mix of wheat flour and wheat starch. Wheat starch doesn’t harden when heated, so Akashiyaki can keep its soft, characteristic texture.
Amazing Skill of a Professional
Akashiyaki is served on a wooden plate called ageita. A piece of octopus is the only ingredient of Akashiyaki, and it is dipped in a special broth with green onion and Mitsuba parsley. Once you bite into the Akashiyaki, you’ll notice how soft it really is, and it just melts away in your mouth. Takoyaki is eaten with sauce and mayonnaise so that’s another major difference. It was so good, I ate 20 Akashiyaki by myself!
Akashiyaki is Eaten by Dipping it in Broth
There are over 70 Akashiyaki restaurants in Akashi Akashi
Access to Akashi
Take a Special Rapid train for 15 minutes from JR Sannomiya, and get off at Akashi Station.
(SPOT)
Akashiyaki
(SPOT)
Akashi Castle/Akashi Park
Uonotana Fish Market
Next up in our series is “Delicious Ramen from Kobe Kobe
See you on our next issue!
Soo (Hyogo Tourism Association)