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Published on 03.31.2016
Tako or Octopus in English is a staple of Japanese cooking, used mainly in port towns such as Fukuoka as we see in the video, but the efforts in which that japanese chefs go to in order to produce new and exciting dishes using Tako is extrodanary. In this video we see a professional from Fukuoka city produce boiled Tako a dish that is popular in Japanese Izakaya and bars as a snack to go a long with drinking. As well as this boiled Tako is a major part of Japanese decorative cooking which is prefred by those in the upper escolons of the bigger cities in Japan. Such as Tokyo, Kyoto, Fukuoka and Osaka.
However, as well as boiled ocotopus, the Japanese enjoy another style of cooking called “Takoyaki”. Takoyaki is one of the most popular street and party foods in Japan. Originating from the Kansai prefecture of Japan; Takoyaki, which means fried octopus but is better worded as a fired octopus pancake ball, is a staple in japanese fast food. Greatly popular in Osaka and Kobe but still extremely popular in Tokyo. The food Takoyaki itself was started by a street vendor by the name of Tomechiki Endo in the 1600s when he was inspired to make a new type of ashiyaki which is a dumpling consiting of octopus and a egg based batter to seal it together. He named them Takoyaki as a way to make it simple and easy to understand for passersby who would want a quick snack to eat.
There are many variations of Takoyaki, some don`t even include octopus as it`s main ingrediant; some are completely vegitarian and some exchange the ocotopus for sausage or prawns. But what makes takoyaki special is the method used for cooking it. Using a unique frying device called a “takoyakiki” or a takoyakipan in English. Which requires skill and speed to make the best looking and best tasting Takoyaki; people find it fun to challenge each other to make the best takoyaki at parties making the whole experience extremely enjoyable for everyone involved.