In Osaka, Takoyaki Represents Street Food and Pop Culture

Osaka’s vibrant street food district, Dotonbori, is teeming with octopus imagery. As you navigate the dazzling, neon-lit area, you’re bound to encounter giant red cephalopods everywhere. Some are life-sized creatures with protruding tentacles, while others are charming cartoons with puckered lips, enticing visitors to sample takoyaki—a snack that embodies not just the soul food of Japan’s third-largest city, but also its cultural essence.

The English term for takoyaki, “octopus balls,” fails to capture the essence of this cherished affordable treat. Locals typically purchase these round, almost dumpling-like snacks from yatai, or street carts. Chefs expertly pour a flour batter infused with dashi into a grill pan with round molds, adding fillings such as octopus, pickled ginger, and green onions, skillfully rotating them until they achieve a crispy exterior while remaining moist and slightly gooey inside. Finally, they drizzle the finished balls with a subtly sweet brown sauce—a blend of Worcestershire, tomato sauce, sugar, and mentsuyu—along with Japanese mayo, aonori, and bonito flakes that dance in the steam.

Reflecting Osaka’s down-to-earth character, takoyaki is a quick and affordable street snack made from simple ingredients. The local saying kuidadore, meaning “eat yourself to ruin,” perfectly describes the experience; at around 500 yen ($3) for six balls, why not indulge at a street corner, devouring them by the half-dozen before moving on to the next tantalizing vendor?

What is the origin of takoyaki?

In a country where traditional dishes can span centuries, takoyaki stands out as a relatively modern creation that has made a significant cultural impact. Originating in Osaka during the 1930s, it developed into its contemporary form in postwar Japan. However, three early 20th-century snacks that preceded it shed light on how quickly takoyaki captured the city's culinary scene.

Takoyaki’s ancestor is choboyaki, a children’s treat made up of interconnected mounds of batter, reminiscent of Lego bricks. This snack is prepared by pouring a flour-and-water batter onto a griddle with small indentations, then topped with soy sauce and basic vegetables like pickled ginger and peas.

In the 1920s, chefs innovated by adding marinated beef tendon and konjac, forming larger batter balls. They named this upscale version radioyaki, reflecting the modernity of the newly introduced radio technology in Japan.

During this era, the city of Akashi, located west of Osaka, had an excess of egg yolks as the whites were utilized for making hair ornaments popular among geisha. Embracing the Japanese philosophy of mottainai (waste not), street vendors crafted Akashiyaki, freeform dumplings made from yolk-rich batter mixed with boiled octopus, designed to be dipped in dashi broth.

The stage was set for Osakan street vendor Tomekichi Endo, who discovered the perfect recipe for takoyaki. He combined flour with dashi for rich flavor, poured it into a cast-iron griddle with large hemispherical molds, and added octopus chunks, which were both affordable and abundant in Osaka Bay at the time.

The chewy, meaty texture of the octopus contrasted with the soft, intricate batter, quickly leading to many imitators across the city. However, it was the U.S. military occupation from 1945 to 1952 that truly popularized octopus balls. Americans imported substantial amounts of wheat to alleviate food shortages, prompting Osakans to embrace more flour-based dishes like takoyaki. They also brought Worcestershire sauce, which has become essential for the thick brown sauce served atop the dish.

What are the best methods for enjoying and preparing takoyaki?

“As a child, I loved enjoying takoyaki after school or during special events,” shares Yuta Yamada, the owner of Osaka’s Blast Tour, which also offers takoyaki-making classes. He notes that takoyaki became popular due to its portability, affordability, and deliciousness, leading to its widespread embrace. He fondly recalls takoyaki festivals and vibrant gatherings at temples and parks featuring inventive variations of the dish.

Since the 1960s, the introduction of specialized home appliances for making takoyaki has allowed home cooks to explore various ways to prepare the snack. “In Osaka, we frequently host takoyaki parties with friends and family,” Yamada explains. “We gather leftovers from the fridge and an array of ingredients, cooking and enjoying takoyaki together.”

This dish is simple enough for kids to prepare by themselves; many takoyaki enthusiasts cherish memories of crafting their own versions using home grill plates. As they mature, they soon find that these steaming hot balls pair perfectly with cold beer, making for a delightful combination after a night out.

The snack resonates with Japan’s kawaii visual culture, which blossomed from the 1950s to the 1970s, featuring characters like Hello Kitty and Astro Boy. Stores began offering takoyaki-themed merchandise, including plush octopuses with big eyes. In 1981, TV Osaka introduced its mascot, Takoru-kun, a cheerful creature with a takoyaki head accompanied by a tiny red octopus.

Numerous Osaka attractions celebrating takoyaki have solidified its iconic status. Takopa, a museum and food court at Universal Citywalk, allows visitors to sample various types, explore the snack’s history, and buy kawaii souvenirs. In 2022, the popular HEP Five mall opened a Takoyaki Market, where vendors innovate with flavors like cheese and mentaiko or plum paired with grated daikon.

Fans can enjoy takoyaki boat cruises along the Dotonbori Canal, participate in cooking classes, or feast at all-you-can-eat buffets. They can also savor takoyaki-flavored burgers, rice balls, Pringles, and candies, and even purchase balls from vending machines. While not every quirky variation hits the mark, as Yamada states, “It’s a fantastic way to immerse yourself in Osaka’s culinary and pop culture while having a blast.”

The top spots to enjoy takoyaki

Aizuya

Starting your takoyaki journey at Aizuya, the oldest takoyaki shop, is a must. Established in the 1930s by the inventor Tomekichi Endo, this spot serves the classic version featuring smaller balls without toppings or sauces, allowing you to appreciate the rich dashi-flour flavor and the texture of the fillings. Try the three-ball sampler to compare Endo’s creation with two of its historical predecessors, radioyaki and Akashiyaki. Japan, 〒542-0076 Osaka, Chuo Ward, Namba, 5 Chome−4−1 地下街なんなんタウン B1F

Odoridako

Odoridako’s dumplings earned the playful nickname Cthulhu-yaki on social media, as each one features a whole baby octopus with its tentacles peeking out from the batter. The name translates to “dancing octopus,” capturing the visual effect when chefs swirl the balls on the griddle, making it look like the octopuses are twirling. These little mollusks provide a denser and chewier texture compared to the usual diced pieces, resulting in a more robust flavor in Odoridako’s takoyaki. 1 Chome-7-24 Dotonbori, Chuo Ward, Osaka, 542-0071, Japan

Daigen

For those who prefer a quieter atmosphere away from the bustling food carts of Dotonbori, Daigen in the relaxed Shinsaii district is the place to go. The seasoned owners have honed their takoyaki recipe over the years, serving balls that are crispy on the outside and gooey on the inside. This family-run establishment also offers takosen: octopus balls sandwiched between light pink shrimp crackers, a popular quick snack among local youth. 1 Chome-7-11 Nishishinsaii, Chuo Ward, Osaka, 542-0086, Japan 06-6251-1500

Kukuru

Established in 1985, Kukuru has garnered Michelin accolades for its daring, fusion-style takoyaki. The chefs enhance the batter with a hint of white wine and incorporate larger pieces of octopus compared to most vendors. They also serve one of the priciest varieties called Surprise Takoyaki, featuring a substantial suction-cupped leg protruding from each ball, with a plate of eight costing 1,980 yen ($13 US). Japan, 〒542-0071 Osaka, Chuo Ward, Dotonbori, 1 Chome−10−5 白亜ビル １階

La Carmina is an award-winning travel, food, and culture blogger and journalist whose work has appeared in Travel + Leisure, the New York Times, and National Geographic, among others. She produces and hosts travel TV shows globally — including for Food Network and Travel Channel — and has authored several books with Simon & Schuster and Penguin Random House. Follow her journeys in Japan and beyond @LaCarmina.