Akashiyaki, the egg-rich octopus dumpling eaten by dipping it in dashi, comes from Akashi, where it predates Osaka takoyaki (1935). It is said to have grown from leftover egg yolks from Akashi's imitation-coral bead trade.
Why it's unique
Akashi is the origin of the dish, which predates Osaka's takoyaki; the story of leftover egg yolks from the imitation-coral trade is local tradition, so the claim is kept to the prefecture.
The point of eating it here is the local form: made with wheat starch in copper pans, soft and almost custardy, and dipped in dashi, from one of more than 70 shops along a 400-year-old fish-market arcade.
Before you go
In Akashi nobody calls it akashiyaki: the shop signs say 玉子焼 (tamagoyaki). It is made with wheat starch in copper pans, so it is soft and almost custardy.
Dip it in cold dashi if the shop offers it; warm dashi came in only in the 1950s and 60s. There are over 70 shops in Akashi; Takoiso Honten, Imanaka and Funamachi are names residents give.
