Hyogo Prefecture
Akashiyaki/Tamagoyaki (Akashi style omelet)
These images of local cuisine may not be downloaded.
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Image Source : Akashi Tourist Association
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Image Source : Akashi Tourist Association
- Main lore areas
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Akashi City
- Main ingredients used
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wheat flour, dust powder, eggs, octopus, soup stock
- History/origin/related events
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Akashiyaki is a local dish of Akashi City. It is made by mixing flour, dust powder, egg, and dashi broth, baking octopus in the batter, and dipping it in dipping sauce. Akashiyaki is similar to takoyaki in appearance, but the main difference is that takoyaki is eaten with sauce, while Akashiyaki is dipped in bonito or kelp broth. It has long been known locally as "Tamagoyaki," but around 1988, a city official decided to name it "Akashiyaki" in order to promote the town of Akashi, and the name spread to many other places. From the end of the Edo period to the Taisho period, Akashi was actively engaged in the production of "Akashi-dama (artificial sango)," a decorative item, as a local industry. Akashi dama" were made from egg whites, and it is said that the yolks of the eggs left over from this production process were mixed with octopus caught in the sea before one's eyes, which is believed to be the origin of Akashiyaki. It is the soul food of Akashi, which can be eaten as a substitute for snacks by both children and adults.
- Opportunities and times of eating habits
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Regardless of the season, it is eaten as an everyday lunch or snack. It is also made at home, and there are about 70 Akashiyaki restaurants in the city (as of 2021), making it easy to eat when going out.
- How to eat
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The octopus is placed in a batter made by mixing wheat flour, dust powder (refined starch from wheat flour), eggs, and broth, then grilled on a copper pan, and the finished product is dipped in broth and eaten.
The resulting dish is then baked on a copper pan and served with dashi broth.
- Efforts for Preservation and Succession
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The Akashi Tourist Association has made a PR video and distributed it on SNS, posted a special feature on Akashiyaki on its website, and created posters and pamphlets to be distributed to lodging facilities and Akashiyaki specialty stores. In addition, local volunteers have formed the "Akashi Tamago-yaki Spreading Team" to promote Akashi-yaki outside of the prefecture, and have held lectures on Akashi-yaki at elementary schools, senior citizen facilities, universities, community centers, etc.