Akashiyaki: The Egg-Rich Octopus Dumplings Behind Takoyaki

Akashiyaki, from the city of Akashi on Hyogo's coast, is a small round dumpling of octopus in a batter that's much higher in egg than standard takoyaki, giving it a softer, more custard-like texture. It's widely considered a direct predecessor of takoyaki, which developed later in Osaka using a firmer, flour-heavier batter. Akashi sits right on the Akashi Strait, known for good-quality octopus, which is part of why the dish took root there specifically.

Unlike takoyaki, which is typically eaten with thick sauce and mayonnaise, akashiyaki is traditionally dipped in a warm dashi-based broth rather than sauce, which suits its lighter, eggier texture. It's sold hot, a handful of pieces at a time, and eaten immediately rather than taken away, since the balance of soft dumpling and hot broth doesn't travel well. If you're comparing it to takoyaki elsewhere in Japan, expect something noticeably softer and less heavily sauced.