Takoyaki

I almost forgot about this one. Few people appreciate the joys of eating a Takoyaki ball.

It's a fluffy invention by the japanese. The first Takoyaki that I had was introduced to me by my cousin Ate Christine Ang. It was a small stall down in SM North EDSA called Samurai Foods. Now, I believe, it can also be enjoyed in Makati, at The Enterprise food lounge.

I went to Wikipedia and found its meaning:

Takoyaki (literally fried or baked octopus) is a popular Japanese dumpling made of batter, diced octopus, tenkasu, pickled ginger, konnyaku, and green onion, topped with okonomiyaki sauce, green laver (aonori), mayonnaise, and katsuobushi (fish shavings). Making takoyaki requires a takoyakiki, a special frying pan made of cast iron with hemispherical molds. There is a similarly named dish called Ikayaki but it is a broiled whole squid and bears no resemblance.


Although takoyaki can easily be made at home if the equipment is available, it is usually considered to be fast food and mostly sold on the streets. Frozen takoyaki are also sold, and there are restaurants in which customers can cook their own takoyaki at their tables. Takoyaki is especially popular in the Kansai region, but has risen in popularity in other parts of Japan. In the Kansai region, takoyaki is eaten as a side dish with a bowl of cooked rice. Elsewhere in Japan, it is eaten without rice as a snack food.