Alternative namesTamagoyaki
Place of originJapan
Region or stateAkashi
Main ingredientsbatter (flour, eggs, octopus, dashi)

Akashiyaki (明石焼き) is a small round dumpling from the city of Akashi in Hyōgo Prefecture, Japan. The dumpling is made of an egg-rich batter and octopus dipped into dashi (a thin fish broth) before eating. Modern style akashiyaki first started selling in the Taishō period by a yatai shopper Seitarō Mukai. [1]

Although takoyaki, another Japanese dumpling, is more popular in Japan, it is based on akashiyaki.[2] Both are made with a takoyaki pan, a type of frying pan or cooktop with many hemispherical molds. Compared to takoyaki, akashiyaki has a softer, more eggy texture.

Akashiyaki is shown in the cyberpunk visual novel video game Snatcher. In the English release, however, it was changed to "Neo Kobe Pizza" (which substitutes soup for the dashi and a slice of pizza for the dumplings), a meal that fans of the game have gone through the effort of recreating.[3]


Akashiyaki used to be known as tamagoyaki (grilled egg) for a long time locally. However, around 1988, a city official renamed tamagoyaki to akashiyaki for purpose of promoting Akashi. The origin of the name is the decoration named Akashidama. It is one kind of artificial coral made by hardening egg whites with saltpeter, and it was used as decoration for kanzashi. From the end of the Edo period to the Taisho period, the production of Akashidama was thriving as a local industry in Akashi. It is said that people started making akashiyaki because there was a large amount of leftover egg yolk and wheat flour from the production sequence of Akashidama. In addition, Akashi city abounded with octopuses. Thus people started mixing those ingredients together and invented new cuisine – akashiyaki. [4]

Seasons and places to eat

Regardless of the season, akashiyaki is eaten as lunch and snack both at restaurants and at home. As of 2021, there are 70 akashiyaki places in Akashi city. [5]

The comparison with takoyaki

Akashiyaki Takoyaki
Features Eggs, wheat flour, and gin powder are used in the batter. Since the egg ratio is high, akashiyaki is very soft and shaped like small balls. (Gin powder is a powder refined from the starch contained in wheat flour.) Eggs, wheat flour, and dashi are used in the batter. Since the egg ratio is low, takoyaki is less moisturized and shaped like small balls.
Fillings Octopus only. Octopus (sometimes fried), konjac, green onion, red pickled ginger, tenkasu, etc.
Ways of Eating Dipping into hot or cold dashi. Putting takoyaki sauce, mayonnaise, bonito flakes, and aonori on top.
Cooking Equipment Copper pan. Cast-iron pan.



See also


  1. ^ 明石名物玉子焼き [Tamagoyaki, a specialty of Akashi] (in Japanese). Akashi Tourism Association. Archived from the original on 2006-08-28. Retrieved 2011-04-13.
  2. ^ Alan, Wiren. "Takoyaki: Icon of Osaka". Japan Visitor. Archived from the original on 2012-07-25. Retrieved 2011-04-13.
  3. ^ Burch, Anthony (1 May 2009). "Neo Kobe Pizza: a Snatcher-inspired dinner in pictures". Destructoid. Archived from the original on 12 October 2023. Retrieved 6 October 2023.
  4. ^ "明石焼(玉子焼)の達人" (in Japanese). Archived from the original on 2022-12-08. Retrieved 2022-12-08.
  5. ^ "明石焼/玉子焼: 兵庫県 うちの郷土料理: 農林水産省" (in Japanese). Archived from the original on 2022-11-07. Retrieved 2022-12-08.
  6. ^ "明石焼とたこ焼きの違い" (in Japanese). Archived from the original on 2022-12-08. Retrieved 2022-12-08.
  7. ^ "たこ焼きと明石焼の違いは?明石焼の材料、ルーツや名店もまとめて紹介!" (in Japanese). Archived from the original on 2022-12-08. Retrieved 2022-12-08.