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Takoyaki are golden balls of fried batter filled with little pieces of octopus, tenkasu (tempura scraps), benishoga (pickled ginger) and spring onion. Originally from Osaka, the dough balls are fried in special cast-iron pans, and you can watch on as takoyaki vendors skillfully flip the balls at a rapid pace using chopsticks.

The cooked takoyaki are eaten piping hot, slightly crisp on the outside, gooey on the inside, and slathered in Japanese mayonnaise, a savory brown sauce similar to Worcestershire, aonori (dried seaweed) and katsuobushi (dried bonito fish flakes).

 

Although originating in Osaka, takoyaki are now widely enjoyed in Tokyo and across the rest of Japan.Takoyaki are incredibly tasty and addictive - just be careful not burn your tongue!