The takoyaki is then sprinkled with green laver (aonori) and shavings of dried bonito (katsuobushi). There are many variations to the takoyaki recipe, for example, ponzu (soy sauce with dashi and citrus vinegar), goma-dare (sesame-and-vinegar sauce) or vinegared dashi.
Takoyaki was first popularized in Osaka, where a street vendor named Tomekichi Endo is credited with its invention in 1935. Takoyaki was inspired by akashiyaki, a small round dumpling from the city of Akashi in Hyōgo Prefecture made of an egg-rich batter and octopus. Takoyaki was initially popular in the Kansai region, and later spread to the Kantō region and other areas of Japan.
Takoyaki is associated with yatai street food stalls, and there are many well-established takoyaki specialty restaurants, particularly in the Kansai region. Takoyaki is now sold at commercial outlets, such as supermarkets and 24-hour convenience stores.
Takoyaki |
Cooking Takoyaki |
A takoyaki yatai in Yoyogi Park, Tokyo |
Takoyaki served with grated daikon and tsuyu |
たこ焼きが最初に遠藤という名前の通りのベンダーが明石に触発された1935たこ焼きでの発明と信じている、大阪、広く普及した、兵庫県明石市から小さな丸い団子、卵が豊富な打者とタコで作られた。たこ焼きは関西の最初に人気があった、と後で関東地方と日本の他の地域に広がった。たこ焼きは屋台の屋台の食べ物の屋台に関連付けられている、と多くのよく確立されたたこ焼き専門レストランがあり、特に関西のさ。たこ焼きは現在、そのようなスーパーマーケットや24時間営業のコンビニエンスストアなどの商業店舗、で販売されています。
No comments :
Post a Comment