A Survey of the Evolution and Current Status of Akashiyaki (Tamagoyaki) Recipes and Serving Methods

Abstract

This study investigated changes and modern practices in akashiyaki (tamgoyaki) recipes and serving methods from the Taisho era until today. In the Taisho era, Mr. Mukai prepared akashiyaki using ingredients, such as, a batter of kombu broth, flour, and undried jinko, added eggs, seasoned them with light soy sauce and used dried octopus, and served them on boards without using broth. In the Showa era, Mr. Akisada used dried jinko and more eggs, while Ms. Yokoi used boiled octopuses; after 1949, broth was commonly served along with the akashiyaki. In recent times, several shops provide broth or sauce, serve the dumpled akashiyaki on boards, allow takeouts, and use a variety of condiments, portion sizes, and ingredients. In Akashi, akashiyaki is eaten as a meal or snack; in Kobe, it is eaten as a side dish with alcohol. Current recipes use more eggs, kombu-katsuo broth, and boiled octopuses with variable ratios of flour, broth, and eggs. Some use jinko, while others use simplified mixes. The akashiyaki recipes preserve the tradition from ancient times, while adapting to various changes, thereby reflecting the local food culture.