Takoyaki is one of the most popular street foods among foreign visitors in Japan.
However, there is another dish that looks similar but has a completely different charm: Akashiyaki.
In this article, I would like to introduce Akashiyaki, a dish that I personally love.
Although it is incredibly delicious, Akashiyaki is not as well-known internationally because takoyaki is overwhelmingly famous.
I hope more people will discover Akashiyaki and try it at least once when they visit Japan.
What Is Akashiyaki?
Akashiyaki (soft, fluffy egg balls with octopus)
Akashiyaki is a dish made by cooking a soft, fluffy batter—rich in eggs—into small round shapes.
Each piece contains a piece of octopus inside.
The most unique point is that you dip Akashiyaki into a warm dashi broth before eating it.
This gives it a gentle, comforting flavor and a melt-in-your-mouth texture.
How Is It Different From Takoyaki?
《Takoyaki》
Ingredients: Mainly wheat flour
Texture: Crispy outside, soft inside
Cooking method: Cooked on an iron griddle
How to eat: Eaten as is
Flavor: Rich sauces such as takoyaki sauce and mayonnaise
《Akashiyaki》
Ingredients: Mainly eggs (with a small amount of flour)
Texture: Soft and fluffy
Cooking method: Cooked on a shallow copper plate
How to eat: Dipped in warm dashi broth
Flavor: Light, delicate Japanese-style dashi
The History of Akashiyaki
Akashiyaki originated in Akashi City, located slightly west of Osaka and Kobe in Hyogo Prefecture.
The area has long been known for its fresh octopus, and Akashiyaki was created as a way to use this local ingredient.
It is said to have appeared in the late Edo period.
Locally, the dish is called “Tamago-yaki,” a local style of baked egg batter, and it has been loved as a home-style meal for generations.
Although Akashiyaki can be found in some other regions of Japan, it is not nearly as common as takoyaki.
Only a limited number of restaurants serve it.
However, in Akashi City itself, there are said to be around 70 specialty shops, making it the best place to enjoy authentic Akashiyaki.
Where Can You Eat Akashiyaki?
In Japan, takoyaki is available almost everywhere, but Akashiyaki is more difficult to find.
Some restaurants that serve takoyaki or okonomiyaki also offer Akashiyaki, so it’s worth checking their menus.
Still, the best option is to visit Akashi City and enjoy the dish where it originated.
If you plan to visit Osaka, Kobe, or Himeji Castle, Akashi is very close and easy to reach.
There are many popular Akashiyaki shops around Akashi Station, making it a convenient stop during sightseeing.
I once tried Akashiyaki at a shop near Himeji Station when I visited Himeji Castle, and it was delicious.
There are likely still specialty shops in the Himeji area today.
Making Akashiyaki at Home
To make Akashiyaki at home, you need a special cooking plate made of copper with shallow round molds.
Because the batter is extremely soft, cooking it requires skill, and it is considered a difficult dish to make at home.
For this reason, Akashiyaki is sold as frozen food in Japan, making it easy to enjoy without special equipment.
You Can Also Try Frozen Akashiyaki
I personally love Akashiyaki even more than takoyaki.
Since it’s hard to make at home (unlike takoyaki), I often buy the frozen version.
Large Japanese supermarkets—such as AEON or Ito-Yokado—sell frozen Akashiyaki.
If you can’t travel to Akashi City, or if the area you’re staying in doesn’t have Akashiyaki restaurants,
you can simply buy the frozen version and heat it in your hotel microwave.
Frozen Akashiyaki is surprisingly delicious, and it even comes with a packet of dashi soup.
Just dissolve it in hot water, and you can easily enjoy the traditional dipping style.
A Simple Trick to Make Akashiyaki Even More Delicious
Akashiyaki is already delicious on its own, but there is a simple trick that makes it even better. Spread a thin layer of sauce on the surface first, and then dip it into the warm dashi broth.
The richness of the sauce combined with the gentle flavor of the dashi creates a deeper, more satisfying taste. This method is very common among locals, and most restaurants even keep a small bottle of sauce on the table specifically for this purpose. Many people say this is their favorite way to enjoy Akashiyaki—and I always eat it this way too.
If you have the chance, please give this method a try. I’m sure you’ll love it.
Don’t Leave Japan Without Trying Akashiyaki
When you visit Japan, don’t just try takoyaki—please try Akashiyaki as well.
Its soft texture and gentle dashi flavor will become a memorable part of your trip.
