Tako-yaki
The most representative of local Osaka food is tako-yaki (small octopus dumplings). Tako-yaki is made by heating a mixture of flour and water with pieces of boiled octopus, chopped scallions and other ingredients in a pan with small circular shaped molds.
Served piping hot with a special sauce topping, each bite-sized morsel is a tasty snack that Osakans eat at any time of the day. One serving of tako-yaki is between six and twelve balls, depending on their size.
Tako-yaki is typically served at small specialty shops. Some shops can seat a few customers, while others only have a window for take-away service. Each shop has its own menu, taste and style of presentation.
The origin of tako-yaki is thought to be Aizu-ya, a shop that still exists today. The shop's first owner created what later developed into tako-yaki in 1933.
Tako-yaki is typically served at small specialty shops. Some shops can seat a few customers, while others only have a window for take-away service. Each shop has its own menu, taste and style of presentation.
The origin of tako-yaki is thought to be Aizu-ya, a shop that still exists today. The shop's first owner created what later developed into tako-yaki in 1933.