B-class classics
Akashiyaki
- 28Hyogo
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- 28Hyogo
Dish log
A local dish of Akashi City in which octopus is wrapped in a batter that uses plenty of egg, cooked, and eaten dipped in dashi broth.
Dish profile
About this dish
- Main ingredients
- Wheat flour, jinko (wheat starch), egg, octopus, dashi broth
- History and origin
- Locally it has long been called "tamagoyaki," and it is said that around 1988 city employees named it "Akashiyaki" to promote the town, after which it spread to other areas. It is said that it may have begun when egg yolks left over from the manufacture of "Akashi-dama" (artificial coral) ornaments, which flourished from the late Edo period to the Taisho era and used egg whites, were combined with octopus caught in the local sea.
- When it is eaten
- It is eaten regardless of season as an everyday lunch or snack, and it is also made at home.
- How it is eaten
- It is cooked in a copper pan and eaten dipped in warm dashi made from bonito and kombu. In shops it is served on a slightly tilted board called an ageita, and some shops serve it with cold dashi for dipping.
Sources
- 明石焼／玉子焼 兵庫県 | うちの郷土料理：農林水産省 · Ministry of Agriculture · Source checked 2026-10-12
- 郷土料理（明石焼／玉子焼 兵庫県）｜子どもの食育：農林水産省 · Ministry of Agriculture · Source checked 2026-10-12
Recipes vary by region and household. This is not ingredient, allergy, or dietary guidance for a specific restaurant.
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- PorkPork: no direct clue found (absence is not confirmed)
- Alcohol (mirin / sake)Alcohol (mirin / sake): no direct clue found (absence is not confirmed)
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