"Akashi Tamagoyaki" is very similar to Osaka's "Takoyaki".
It is often said that Osaka's "takoyaki" is a dish that is dipped in udon soup, but it is completely different.
Furthermore, looking back in history, Akashi Tamagoyaki was actually invented earlier and was the inspiration behind the creation of Takoyaki.
Although he is often known as "Akashi Tamagoyaki," his real name is "Tamagoyaki" and his stage name is "Akashiyaki," which is his official name.
It is said that this craft was created about 160 years ago when egg whites were used as adhesive to make "Akashidama (decorative balls)", a thriving local industry since the end of the Edo period, and the leftover yolks were reused.
However, there are still many people across the country who have a misconception about "Akashi Tamagoyaki", so we want as many people as possible to know that it is a completely different food from takoyaki and the deliciousness of the local gourmet food known as "Akashi Tamagoyaki"!
We want more people to get to know our beloved town, Akashi, which we have a deep connection to, visit, and fall in love with the town!
Photo courtesy of Akashi Tourism Association
Until now, Akashi Tamagoyaki could only be found in restaurants, but now it is readily available and commonly eaten in homes, like "aka-pa" instead of "tako-pa."
That is my dream!
*Akashiyaki (tamagoyaki) was certified as a "100-year food" by the Agency for Cultural Affairs in March 2022.
