Ep.44 – Takoyaki [Japanese Podcast]

My Japanese Podcast Hello, and welcome to my Japanese podcast. Hello everyone, how are you all doing? I'm doing well. Yes, everyone, I took a one-week break from posting last week. I'm sorry for the trouble. Thank you very much. Thanks to that, I was truly able to spend some relaxed time at my parents' home. Well, I think there are quite a few people who know about it, too. I am returning to Japan now. This time It's been six months, I think. This is my first return home in six months. Japan is really great after such a long time away— That Tokyo is just beginning to bloom with cherry blossoms, it feels like they'll be in full bloom any moment now. I've already decided to see the cherry blossoms in Japan this year, so I'm really looking forward to it from now on. After that, the thing I'd absolutely decided to eat as soon as I returned home—now it's just incredible. I'm eating. I'm just eating nonstop now. You know, even when I was in Korea, I had already written down a list of things I wanted to eat in advance. And when you actually come back to Japan after such a long time, you suddenly think, "Ah, I want to eat that," "I want to eat this." There are really so many things I want to eat. Things like onigiri or ramen, and then also yakiniku, sushi, and so on. There are indeed many things, but among them, there's something I particularly felt like eating this time. It's crispy on the outside, soft and creamy on the inside, with a fragrant sauce, harmoniously blending seaweed, bonito flakes, and mayonnaise. Do you know what this is? It's takoyaki. Have you ever eaten takoyaki? Do you like it? By the way, during the previous member-exclusive live stream event, I was asked a question: Is there anything you absolutely felt you had to bring when traveling from Japan to Korea? At that moment, what I suddenly pulled out was a takoyaki maker. You know, that machine used for grilling takoyaki. So, that's it I thought, "I should have brought it," and honestly, I just took it without any hesitation or doubt at all. When I told my friend about it, they said, "Wow, you actually went that far?" I was told, "You're really serious about takoyaki," but to me, it was already a necessity, so there was no option but to take it. When we talk about something called an "essential item," the term "essential" means something absolutely necessary, something indispensable. But thanks to that, sometimes my husband and I have a takoyaki party at home, right? I'm really glad I brought it along, since I was able to play tako-pa. I think takoyaki is actually a pretty mysterious food. For example, it's often associated with street food stalls, and... It kind of feels like eating it as a snack, doesn't it? Also, when we make it together at home, like when we make takoyaki, it really gets everyone excited. It's also something you can eat, you know? So it's not just something you eat and that's it—something you cook together with everyone else. It ended up becoming a matter of who could make it best, you know. Then, besides octopus, other ingredients as well. Since you can bake it with various ingredients, it's said that conversations naturally arise in this way. It feels like the kind of food meant to be enjoyed with others, doesn't it? Well then, today, as you might expect, I'd like to talk about takoyaki. Why is takoyaki so beloved? I also would like to introduce some relatable, typical takoyaki anecdotes that any Japanese person can somewhat empathize with. I'd be happy if you could listen all the way to the end. Also, in the previous Japanese podcast, we're running a membership program. If you're interested, please be sure to check the description box. Takoyaki, of course, strongly brings to mind Osaka. It is said that this takoyaki was actually born in Osaka and then spread throughout the country. In the past, there was a food called "radio-yaki," which is said to have been the origin of today's takoyaki. This is a takoyaki from a radio station, but there's a famous takoyaki shop in Osaka called Gochiya. In 1935, the first-generation owner of the establishment, Endō Taroji, began serving beer to adults who would drink and eat there. Also, please think about making something delicious even when cold. Stuff the wheat flour dough with ingredients like beef and konjac beans. You made a food called "radio-yaki," right? I didn't know about this "radio-yaki" thing before—I learned about it for the first time now. I got curious why it's called "Radio Yaki," so I looked it up, and back then in Japan, The radio appliance used to have an image of being a very expensive, cutting-edge product at the forefront of fashion. That's why Endo Ryokichi wanted to give this dish, which includes beef and other ingredients, a sophisticated-sounding name. It is said to have been named "Radio-yaki," but this Radio-yaki Actually, it seems it didn't become very popular, so the customers who were eating the radio bake... I was told that in Akashi, they put octopus in it and eat it, and upon hearing that, they made radio-yaki by baking octopus inside the dough. That's how takoyaki came to be. Incidentally, "Akashi" refers to Akashi City in Hyōgo Prefecture, a region famous for its octopus production. Actually, there's a famous dish made with octopus called "Akashi-yaki," which somewhat resembles takoyaki. Although it looks a bit like takoyaki, the way it's eaten and its taste are quite different. The biggest difference is in the way they're eaten. Takoyaki are usually eaten with sauce and mayonnaise poured over them. Akashi-style takoyaki is characterized by being eaten dipped in broth, which is why it has a lighter flavor compared to regular takoyaki. The dough is also slightly different; takoyaki uses a wheat flour-based batter with a firm texture. Akashi-yaki is richer in eggs and much fluffier and softer. So even though it's similar in shape—a round food with octopus inside—it's actually quite a different dish. When you look at it this way, even dishes made from the same octopus can vary completely depending on the region, so it's really fascinating in that respect. Another interesting thing is that when discussing takoyaki, a common topic in Japan arises: the debate between Tokyo-style and Osaka-style. These days, regional differences aren't that pronounced anymore, and besides, each store has its own completely different style. It's hard to put it into words clearly, but if I were to describe it in imagery, Osaka-style takoyaki is like having a fluffy exterior and a gooey, runny interior. And in Tokyo, it's like using a bit more oil, making the outside crispy, right? I find these differences really interesting. While some people say that authentic takoyaki should be soft and fluffy, others prefer the ones that have a slightly crispy exterior. By the way, back when I was about 19 years old, I went on a trip to Osaka with some friends. We went into a yakitori restaurant at that time. The store manager there was very cheerful and easy to talk to, so we ended up chatting a lot. And then the topic turned to takoyaki. When that happened, the store manager said... The takoyaki in Tokyo is just takoyaki, deep-fried octopus, that's what they say, right? And that was when I first learned, during that trip, that Tokyo-style takoyaki has a crispy exterior, while Osaka-style takoyaki is fluffy. I think it's really just a matter of personal preference rather than one being objectively right or wrong. By the way, I prefer the outside to be crispy, so I'm definitely a Tokyo-style takoyaki fan. When you hear "takoyaki," most people immediately think of sauce and mayonnaise, right? I personally love that combination too. The smell of it truly makes my mouth water. But in Japan, takoyaki is eaten with plenty of sauce. I get the feeling it's more than just food. For example, at Izuya, known as the original, people still eat it plain, without adding anything. The style is introduced: the fabric itself is well-seasoned, allowing one to enjoy the flavor of dashi. Actually, on the menu, please try eating it as is first, and then add sauce or rice vinegar soy sauce according to your preference later. Well, that's right, it's introducing ways of eating it. When you see things like this, takoyaki tastes more like the flavor of the batter itself. Then, the ingredients inside, the difference in texture between the outside and inside—things like that are all part of what makes this food enjoyable to eat together. Even among takoyaki, there are some where the sauce takes center stage, others where the taste of the batter is the main attraction, and then there are those that pair better with green onions or ponzu. So, thinking about it this way, takoyaki is actually quite a distinctive food, don't you think? I still prefer takoyaki with sauce and mayonnaise on top. I really like takoyaki, but actually, there's another kind I love—Teryu-tama from Gindaco, a takoyaki chain that originated in Tokyo. The takoyaki with silver skin is cooked using plenty of oil, so the outside is crispy, while the inside is nice and soft and gooey. This teriyaki is topped with teriyaki sauce and egg salad. The flavor is rich and savory, with the deep umami of the teriyaki combined with the smooth, creamy richness of the egg. It's incredibly delicious—truly delicious. It's more filling than regular takoyaki, so it really satisfies your appetite. This silver crab is a well-known chain with stores throughout the country, so if you ever get the chance, please try it at least once. Finally, let me introduce some common takoyaki anecdotes. Yes, the first one is when you make takoyaki—the first time is basically just practice. Yes, that's true. For some reason, the first time you bake it, it never turns out evenly browned. Yeah, sometimes the shape gets slightly distorted, or it's not cooked enough, and conversely, it can sometimes be a bit overdone or burnt. But starting from the second time, I suddenly get better and can cook it really well. I find that really mysterious. And that foreigner, you see, thinks all Japanese people eat takoyaki. I think quite a few people probably believe it's easy to make. That's actually not correct. I think there are many people who aren't good at it. Yes, some people can't seem to get it right no matter how many times they practice. For example, just because Koreans are often associated with being good at making kimchi doesn't mean every single Korean is skilled at it, does it? That's why I think it's similar in that regard. The second one sometimes gets really serious about the other ingredients rather than the octopus. Yes, well, if we're talking about other ingredients, for example, cheese. Pancake sausage Kimchi, Menchi There are various things like corn, and so on. Many people enjoy adding their own ingredients for customization, and there are also countless recipes introduced as well. That's why when making octopus buns, I always prepare a variety of fillings other than octopus. I think it's usually about creating and enjoying different flavors. You're right. When making takoyaki, I usually prepare quite a few other ingredients as well. Cheese, kimchi, and hot dogs The sausage is quite delicious too, but I enjoy experimenting with various ingredients. Still, in the end, nothing beats the original. I think going back to just ordinary, simple takoyaki is also something quite a few people probably want, don't you think? The third one is when you try to lift up a takoyaki by sticking a toothpick into it, but only the octopus comes out. This often happens with soft takoyaki. I've experienced this many times myself. Even just dipping that one octopus tentacle into the sauce and eating it is incredibly delicious. And in such cases, I eat the octopus myself, and the rest is... I usually give it to my husband. As for the fourth one, whenever I see a takoyaki stand at a shopping mall food court, I suddenly feel an irresistible urge to eat. I've experienced that too. There are quite a few food courts in Japanese shopping malls that have takoyaki stalls. Moreover, for some reason I can't explain, the takoyaki shop in the food court always looks incredibly delicious. Well, earlier, before, I had decided to eat ramen when I went to the food court. But when I passed by the takoyaki stand, I could already smell the delicious aroma of takoyaki, and then there was that sizzling sound of cooking. drawn in by that sound of baking There was also a time when I stopped eating ramen and instead had takoyaki. The fifth thing is that I end up staring intently at the staff while they're grilling it. When buying takoyaki from a food stall or shop, watching the staff cook it right there That's right, so I can't help but keep looking. But you know, that twisting motion with the takoyaki skewer, you know, that spinning, spinning, spinning, spinning movement You can really watch it forever, you know? Especially when you see that shop employee making it. Wow, I really think they're professionals—truly amazing. And when it's being grilled, you can see that quite a bit of oil is splattering. Even when oil splashes onto their hands, everyone stays completely calm. Normally, you'd say "Hot!" or "Ouch!" Just silently burning away, like someone who says nothing at all. That's why, when I see something like that, really... Wow, I really think that's master craftsmanship. And honestly, it looks pretty cool too. I also want to be like that, so when I actually make takoyaki at home, I try imitating it a little. But I can't remember how I used to do it, and when I actually have to do it myself, I can't do it so skillfully, spinning around like that. That's why, no matter how hard you try to imitate the clerk's movements, it's absolutely impossible. I think it's impossible to imitate it exactly—just baking it the same way as the store employee does. Yes, today we talked about takoyaki. How was it? What style of takoyaki do you like? Maybe I like soft takoyaki, or perhaps I prefer takoyaki with a slightly crispy exterior and a gooey, runny interior? If you don't mind, please let me know in the comment section. Yes, thank you very much for listening until the end today. See you in the next podcast, bye for now!