Hyogo Local Cuisine: Akashiyaki / Tamagoyaki

Alright, let’s talk about a local favorite from Hyogo Prefecture, specifically Akashi City! It’s called “Akashiyaki,” though the locals have affectionately called it “Tamagoyaki” (grilled egg) for ages. Now, at first glance, you might think it looks a bit like takoyaki (octopus balls), but hold on! The big difference is how you eat it. While takoyaki gets slathered in sauce, Akashiyaki is dipped in a flavorful dashi broth made from bonito and kelp. This gives it a delicate and savory taste that’s truly unique. It’s a comforting and casual dish that’s loved by everyone in Akashi, from kids to grown-ups.

Dish Name: Akashiyaki / Tamagoyaki

• Region / Location: Akashi City, Hyogo Prefecture
• Primary Area of Tradition: Akashi City
• Main Ingredients: Flour, tapioca starch, eggs, octopus, dashi broth

How It’s Eaten / Served

A batter made from flour, tapioca starch (refined wheat starch), eggs, and dashi broth is poured into special copper pans with round indentations. A piece of octopus is placed in each indentation, and the mixture is cooked until golden brown and slightly crispy on the outside but still soft and fluffy inside. The cooked Akashiyaki are then lifted out and dipped into a warm dashi broth before eating.

Cultural Background and Preservation

Akashiyaki has deep roots in Akashi City, with locals traditionally calling it “Tamagoyaki.” Around 1988, city officials coined the name “Akashiyaki” to promote the town, and this name has since gained popularity nationwide. Interestingly, the dish’s origin may be linked to Akashi’s once-thriving production of “Akashi Dama” (artificial coral) from the late Edo to the Taisho period. Since Akashi Dama was made from egg whites, it’s believed that the leftover egg yolks were combined with locally caught octopus to create the early form of Akashiyaki. It became a popular snack and a staple in the Akashi diet. Today, Akashiyaki is enjoyed as a casual lunch or snack throughout the year. While some families make it at home, Akashi City boasts around 70 specialty restaurants (as of 2021) where you can easily savor this local flavor. The Akashi Tourism Association actively promotes Akashiyaki through social media videos, dedicated website pages, and by distributing posters and pamphlets to accommodations and specialty stores. Furthermore, a local group called the “Akashi Tamagoyaki Hirometai” (Akashi Tamagoyaki Promotion Team) works to promote the dish outside the prefecture and conducts hands-on Akashiyaki workshops at elementary schools, senior citizen facilities, universities, and community centers, ensuring its delicious tradition continues to be passed down.

Additional information:

• Dashi (だし): A Japanese soup stock that forms the flavorful base for many dishes. It’s typically made from ingredients like dried bonito flakes (katsuobushi), kelp (konbu), dried sardines (niboshi), and shiitake mushrooms. The dashi used for Akashiyaki is usually light and clear, allowing the delicate flavor of the eggs and octopus to shine through.
• Takoyaki (たこ焼き): A ball-shaped Japanese snack made of a wheat flour-based batter and filled with diced octopus, tempura scraps (tenkasu), pickled ginger (beni shoga), and green onion (negi). It’s typically cooked in a special molded pan and brushed with takoyaki sauce, mayonnaise, and dried bonito flakes.
• Tapioca starch (じん粉 – jinko): A starch extracted from the cassava root. In Akashiyaki, it contributes to the dish’s signature light and fluffy texture that remains soft even after cooking.