Takoyaki
My favorite carnival/festival food in Japan is takoyaki. Takoyaki is a round dough dumpling, generally with some onions, cabbage, and other random veggies thrown in. In the center of each is a piece of octopus – tako in Japanese. The batter is poured into round, golf ball sized, molds. The veggies are sprinkled on top and the chunks of octopus are dropped in each one. They are baked by turning them as they cook. After being baked, they are covered in a brown sauce. Pink bonito fish flakes are sprinkled on top. Then some parsley is added. And lastly, a drizzle of may
onnaise is added. This is Japanese mayonnaise, so it is sweeter than real mayonnaise.
They are sold is sets of six or eight. Usually you are given two small pointed sticks to eat them with. This is nice, because you can poke the takoyaki and let out some of the steam. While cooked all the way through, they still have a molten lava-like hotness that tends to erupt in your mouth. The mayo may be grossing you out, but it helps them slide down. I had one this weekend that had an unusually long tentacle in it. I wasn’t expecting it to unfurl in my mouth. Anyway, I was grateful for the extra mayo, which I licked off and the tentacle slide right on down.
Chasing with an Asahi beer is also recommended. And as we say in Japan: Oishi! (Delicious!)
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