Takoyaki is a beloved street food from Osaka, made by grilling a savory wheat flour batter filled with diced octopus. In Japanese, “tako” means octopus and “yaki” refers to grilling or cooking over heat.
Let’s dive deeper into this iconic dish and discover what makes takoyaki so special.
The History of Takoyaki
The Birth of Tamagoyaki (Akashi-yaki)
In Akashi City, Hyogo Prefecture, takoyaki is known as “tamagoyaki” or “Akashi-yaki.” The most widely accepted theory regarding its origin links it to the invention of Akashi-dama (Akashi balls).
The inspiration for Akashi-dama is said to have come from an incident in Iwakichi’s life. One day, after visiting a friend’s home, he was carrying an egg as a gift in the sleeve of his kimono. Unfortunately, the egg broke, and the egg white solidified into a hard white mass. At the time, adhesives were not readily available, so Iwakichi noticed the adhesive properties of the egg white and was inspired to use it in the creation of Akashi-dama.
The production of Akashi-dama involved wrapping small lead balls in rice flour, attaching thinly sliced cow’s hooves (dyed red) to them, and using egg white as an adhesive. The balls were then shaped into spheres using a brass mold with round indentations.
However, the process consistently left behind unused egg yolks. Since eggs were considered expensive and valuable at the time, these yolks could not be wasted. People began cooking and eating the leftover yolks.
Eventually, with the invention of celluloid, demand for Akashi-dama declined, and the craftsmen lost their source of income. To make a living, some of them began operating street stalls. Wheat starch, a cheap byproduct of gluten extraction, and octopus, which was inexpensive and abundant, became key ingredients. Using these, they created a new dish called tamagoyaki, which featured small pieces of octopus cooked in an omelet-like batter. The brass mold previously used to make Akashi-dama was repurposed for cooking the dish, and it began to be served at food stalls.
This is how the dish tamagoyaki—the predecessor of today’s takoyaki—was born.
The Birth of Takoyaki
The takoyaki we know today was created in 1935 by Endo Ryukichi, the founder of Aizuya in Osaka. Originally from Aizu in Fukushima Prefecture, Endo began selling a dish called radio-yaki from a street stall in Osaka in 1933.
Radio-yaki resembled modern takoyaki in that it was made by pouring batter into round molds on an iron griddle. However, instead of octopus, it used beef tendon and konjac. Also known as niku-yaki (“grilled meat”), the dish was named radio-yaki after the radio—an exciting and popular new technology at the time—and quickly gained popularity.
One day, a customer who tried radio-yaki mentioned a dish in Akashi that used octopus and eggs, also referred to as takoyaki. Inspired by this, Endo substituted the beef tendon and konjac with octopus. At the time, octopus heads were inexpensive and readily available, so he used them in the new version of the dish. It proved to be a big hit and soon became known as takoyaki.
This marked the birth of the original takoyaki.
Note: From 1974 to 2012, the annual Madako (octopus) catch in Akashi remained between 2,000 and 3,000 tons. However, poor catches have continued in recent years, with the total dropping to just 231 tons in 2024. In addition, the prices of key takoyaki ingredients have skyrocketed, making it no longer the affordable street snack that children could easily buy with their allowance.
The Evolution of Takoyaki
When people hear the word takoyaki, many likely picture round balls topped with a generous amount of sauce, green onions, and bonito flakes.
However, when takoyaki first originated in Osaka, it was traditionally eaten without any toppings. This was because the batter itself was already well seasoned. Each shop had its own unique recipe, blending flour with dashi, soy sauce, sake, salt, and other ingredients—creating a flavorful dish even without additional toppings.
Today, serving takoyaki with sauce has become the standard, and it’s not uncommon to find variations topped with ponzu or mayonnaise. Still, in Osaka—the birthplace of takoyaki—some shops remain faithful to the original style, offering takoyaki without any toppings. Over time, through experimentation and innovation, each shop has developed its own flavor and approach, allowing takoyaki to continue evolving.
Interestingly, the sauce now considered essential to takoyaki also has its own unique history. Sauce was introduced to Japan from England along with Western cuisine at the end of the Edo period. Initially, it resembled a thin Worcestershire-style sauce, but in the latter half of the Meiji era, domestic production began, and the recipe was adjusted to suit Japanese tastes. Thicker sauces were eventually created to complement a range of dishes, and in the late 1940s, the idea of “takoyaki with sauce” was born in Osaka.
Finally, in 1963, a sauce specifically formulated for takoyaki was developed and released, spreading nationwide alongside the rise of street food culture.
Today, while the appearance of takoyaki has remained largely unchanged, its flavor and how it’s enjoyed have undoubtedly continued to evolve.
What Makes Takoyaki So Delicious?
When you take a bite of freshly made takoyaki, you’re met with a crispy, fragrant exterior, a melt-in-your-mouth soft center, and the satisfying chew of octopus. This unique combination of textures is what makes takoyaki so irresistible.
Although it may look simple, takoyaki is actually a carefully crafted dish that requires skill and attention to detail.
Achieving that crisp outer layer depends on properly shaping the balls and thoroughly cooking them on a hot griddle to evaporate excess moisture. The creamy interior is all about the batter’s water content—more moisture leads to a softer, silkier texture. Adding dashi broth or milk not only reduces the floury taste but also enhances the flavor. In particular, a small amount of milk makes the texture even smoother and richer.
At home, a common ratio is 1 part flour to 3 parts water, but professional takoyaki shops often use 4 parts water or more to create an even creamier center. However, using more water requires greater skill to cook the takoyaki properly without it falling apart.
The oil used in cooking also plays a major role in the final taste. Some shops use lard for added richness, while others blend different oils for depth of flavor.
In the Kansai region—especially in Osaka and Kobe, where takoyaki originated—high-quality rapeseed oil has been produced for generations. In fact, many of the earliest takoyaki shops used rapeseed oil, and its aroma continues to enhance the flavor of takoyaki today.
Taste, texture, and aroma all work together to make takoyaki far more than just a flour-based snack—it’s a rich and beloved part of Japanese food culture.
The Main and Supporting Ingredients of Takoyaki
The undisputed star of takoyaki is, of course, octopus. Its plump, pleasantly chewy texture is something everyone eagerly anticipates. While octopus is sometimes avoided in Western countries—where it’s even nicknamed “devil fish”—it has long been treasured as a seafood delicacy across the Pacific, from Japan to Micronesia.
But not just any octopus will do. That signature texture and satisfying “crunch” come exclusively from the legs of madako (octopus). The body, or legs of other species, simply can’t replicate the exquisite mouthfeel that madako offers.
An equally important yet often overlooked element is the tako-jiru (octopus broth). This flavorful liquid seeps out of the octopus during cooking and infuses the batter with deep umami. However, if the broth spills out too early, it can cause burning—a make-or-break moment that tests the skill of the cook. Timing is everything: the batter must be flipped at just the right moment, while it’s still partially uncooked, to lock in the flavor. Using raw octopus yields even more takojiru, but this also increases the difficulty, so it’s worth trying once you’ve gained some experience.
Now, let’s not forget the supporting cast—those behind-the-scenes ingredients that play a crucial role in the magic of takoyaki.
First up is tenkasu, the crispy bits of batter left over from frying tempura (also called agedama in the Kanto region). Rich in oil, tenkasu enhances the flavor and adds a touch of richness, giving takoyaki its distinct savory depth. Though often overlooked, it’s an indispensable backstage player.
Next is beni shoga (red pickled ginger). Its sharp tang and vivid red hue add both a punch of flavor and visual appeal. The spiciness of the ginger cuts through the mildness of the octopus and batter, bringing balance to the overall taste.
Chopped green onions also make a valuable contribution, both in aroma and texture. Some vendors mix them into the batter, while others lavishly scatter them on top as a finishing touch. Their fresh, grassy scent elevates the flavor profile of the dish.
Depending on the region or shop, you might also find finely chopped cabbage in the mix. Its crisp texture and subtle sweetness add to the filling. More recently, modern variations like cheese and corn have joined the ingredient lineup, expanding the creative possibilities of takoyaki.
In this way, the deliciousness of takoyaki is supported by the perfect balance of various ingredients centered around the robust presence of octopus. It is not complete with just the main ingredient alone, which is why it has such a deep and never-ending flavor.
The ｍaintenance of the takoyaki pan determines the taste
In Osaka, takoyaki pans with round indentations are so common that it’s often said, “there’s one in every household.” These pans are essential—without them, takoyaki simply can’t be made. To achieve delicious takoyaki, both the type of pan and how it’s maintained are crucial factors.
Traditional takoyaki pans are typically made from metals like iron or copper. Iron pans offer consistent heat conduction and cook evenly, making them a popular choice. Copper pans conduct heat even more efficiently and are often used by professionals, but they require more meticulous care. Recently, lightweight aluminum pans have gained popularity for home use, but they generally fall short compared to iron and copper when it comes to oil absorption and heat retention.
Proper post-use maintenance plays a vital role in preserving the pan’s performance and the flavor of your takoyaki. After cooking, wipe the surface with a cloth or paper towel—avoid using soap or water. Detergents can strip away the seasoned oil layer, resulting in uneven cooking and increased risk of rust. Copper pans are particularly sensitive to moisture, and even a trace of water can lead to oxidation, so handle them with extra care.
When storing your pan, ensure it is completely dry. Wrap it in newspaper or kitchen paper, and place it in an airtight bag to minimize air exposure. Even if you’re not using the pan for an extended period, occasionally re-seasoning it by heating and applying oil can help maintain its condition.
In recent years, electric takoyaki makers designed for home use have become widely available. These models are safe, easy to use, and allow for precise temperature control. However, compared to traditional metal pans, they heat more slowly and require some skill to achieve the perfect crispy exterior. Teflon-coated versions are easier to clean, but traditional metal pans develop a richer flavor over time through continued use.
For those seeking an authentic takoyaki experience, a professional-grade gas-powered pan is worth considering. Its high heat capacity enables the ideal contrast between a crispy outer layer and a creamy center.
In short, the quality of your takoyaki greatly depends on your tools—and how well you take care of them. With a little dedication to proper maintenance, you can consistently create perfect, flavorful takoyaki at home.
Choosing the Right Container for Takoyaki
When serving takoyaki—especially for takeout—using a purpose-made container is essential. The right vessel not only enhances presentation but also plays a key role in preserving the flavor and texture of the takoyaki during transport.
One traditional container still seen at yatai (street stalls) is the hegi—a thin wooden board bent into a small boat shape. Also known as kibune (ki meaning “wood,” and fune meaning “boat”), these wooden trays gently absorb rising steam from the freshly cooked takoyaki. This helps prevent sogginess and preserves the signature crisp exterior. At stalls, servings are often charmingly referred to as hitofune (one boat), futafune (two boats), and so on.
In recent years, molded pulp or paper-based boat-shaped containers have gained popularity, especially at festivals and street food events. These containers are lightweight, easy to handle, compostable, and eco-friendly—making them a practical choice for vendors and a sustainable one for consumers.
Plastic containers, while highly airtight and effective at retaining heat, have drawbacks. They trap steam, which can cause the takoyaki to become soggy over time. Additionally, growing environmental concerns and rising material costs have encouraged a shift away from plastic toward recyclable and biodegradable alternatives.
No takoyaki experience is complete without the essential pick. Toothpicks are believed to have been introduced from China during the Nara period, originally used for dental hygiene. Over time, they have evolved into a standard utensil for eating takoyaki. Many shops now offer bamboo or wooden picks designed for easier handling, while others may still use clear plastic ones for a clean, modern look—though these are gradually being replaced for environmental reasons.
In short, the container—and even the humble pick—can directly affect how takoyaki is enjoyed. Choosing breathable, sustainable materials helps ensure each bite remains as crispy and flavorful as when it first comes off the griddle.
How to Make Takoyaki
1. Make the Batter
In a bowl, combine dashi stock and eggs, and whisk well. Gradually add flour, mixing thoroughly to avoid lumps. Season with salt, soy sauce, or other seasonings to taste. For a milder, richer flavor, you can also add a little chicken stock or milk to the batter.
2. Prepare the Ingredients
Cut the octopus into 1 cm cubes. You can use slightly larger pieces, but avoid making them too big as they may be difficult to cook evenly. To add variety to the flavor, try adding these ingredients (all cut into small pieces):
-
Konjac
-
Cheese
-
Mochi
-
Sausage, etc.
3. Prepare the Tools
Preheat a takoyaki pan (with rounded molds) over high heat. Coat the molds with vegetable oil and heat until you see a bit of smoke. Mixing in a small amount of sesame oil or lard will enhance the flavor and make the takoyaki even tastier.
4. Cook
Once the pan is fully heated, pour the batter into the molds in one go, letting it slightly overflow. Immediately add the octopus pieces and sprinkle tempura flakes on top. You can also add any of the following to your liking:
-
Shiba shrimp
-
Pickled red ginger
-
Chopped green onions
Tip: Avoid overfilling with ingredients, as this can prevent even cooking.
When the edges begin to set, gently push any overflowed batter back into the molds and flip the takoyaki quickly. Continue turning them several times until they become round and golden.
5. Enjoy!
They’re ready when the outside is crispy and golden brown. You can enjoy them with store-bought takoyaki sauce, or try making your own with a mix of:
-
Okonomiyaki sauce
-
A splash of milk, soy sauce, or sake
They’re also delicious without any sauce at all.
Topping ideas:
-
Aonori (green seaweed)
-
Katsuobushi (dried bonito flakes)
-
Mayonnaise
-
Ponzu
-
Dashi soy sauce
-
Shichimi togarashi (Japanese seven-spice blend)
-
Chopped green onions
You can also enjoy them Akashi-yaki style, by dipping them in hot dashi broth or grated yam.
Final Thoughts
There’s no single “correct” way to make takoyaki. Feel free to experiment with different ingredients and cooking styles to discover your own perfect recipe!
Recommended takoyaki restaurant
Takoyaki Dōraku Wanaka Sennichimae Main Store (たこ焼道楽わなか 千日前本店)
On weekends and during tourist seasons, the shop is often crowded with locals and tourists, showcasing its popularity. Takeout is available, and there is also an eat-in space where you can enjoy freshly made takoyaki. Additionally, foreign language menus in English, Chinese, and Korean are provided, making it convenient for international travelers.
As a representative of Osaka’s gourmet scene, this renowned shop is widely loved by both locals and tourists.
【Address:】11-19 Namba Sennichimae, Chuo-ku, Osaka
【Hours:】10:30 a.m. to 8:00 p.m.
Dotonbori Akaoni Main Store (道頓堀 赤鬼 本店)
This takoyaki restaurant has been listed in the Michelin Guide for three consecutive years and is renowned for its delicious taste. It has been featured not only in domestic media but also in overseas media, proving its popularity and quality.Its standout feature is the extensive menu. Even the standard sauce takoyaki offers a choice between sweet and spicy sauce, and there are also options like soy sauce, rock salt, scallion ponzu, and summer-only specials like ice-topped takoyaki and shrimp mayo-filled takoyaki. Additionally, the “chapuchapu” dish, where takoyaki is served in soup, is also popular.
On holidays and during tourist season, there is often a line in front of the store. It is a popular restaurant not only with locals but also with tourists from overseas. English, Chinese, and Korean menus are also available, so even first-time visitors and guests from overseas can order with confidence.
【Address】1-2-3 Namba, Chuo-ku, Osaka
【Hours】11:00 a.m. to 10:00 p.m.
Hanadako (はなだこ)
【Address】Osaka Prefecture, Osaka City, Kita Ward, Kakuda-cho 9-16, Osaka Shin-Umeda Food Street 1st Floor
【Hours】10:00 AM to 11:00 PM
