# Akashiyaki/Tamagoyaki (Akashi style omelet) ｜ Our Regional Cuisines

**Cuisine Name**: Akashiyaki/Tamagoyaki (Akashi style omelet)

**Region**: Our Regional Cuisines

## Main Lore Areas
Akashi City

## Main Ingredients Used
wheat flour, dust powder, eggs, octopus, soup stock

## History, Origin, and Related Events
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
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
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
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.

## Ingredients
- Octopus: Appropriate amount
- Eggs: 3
- soup stock: 2 cups
- flour: 60g
- dusting powder: 60g
- dipping sauce (kelp or bonito broth): Appropriate amount

## Recipe
1. 1. Blanch octopus with salt and rinse well in cold water to remove the sludge.
2. 2. Boil octopus and cut into 1 cm cubes.
3. 3. Sift the flour and dust with flour and dissolve in soup stock.
4. 4. Add beaten egg to 3.
5. 5. Put 4 in a hot copper pot and add octopus one by one.
6. 6. Turn the octopus over carefully, shaping it into a round shape, and cook it until fluffy.
7. 7. Dip the octopus in the dipping sauce and eat. The dipping sauce can be served cold or hot, as desired.

## Provider Information
provider : Akashi Tourist Association

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