This time, we will introduce "Akashiyaki," a local B-class gourmet dish from Akashi City, Hyogo Prefecture.

Akashi City is a city located in the southern part of Hyogo Prefecture and is known for being located on the Japan Standard Time Meridian at 135 degrees east longitude, which is the standard for Japan's time.

Akashi City, known as the "City of Time," is home to a dish called "Akashiyaki," which has been loved by locals both today and in the past.

This time, we will be giving a thorough explanation of Akashiyaki, a local delicacy of Akashi City, as well as Akashi city's tourist spots!

What is Akashiyaki?

Akashiyaki is one of the representative local dishes of Akashi City, Hyogo Prefecture, and is also said to be the origin of takoyaki.

The fluffy eggs containing chewy octopus are eaten dipped in soup stock.

It is known nationwide as "Akashiyaki," but locally it is called "Tamagoyaki."

There are about 70 restaurants in Akashi city that take pride in their Akashiyaki, and it remains beloved by locals today as it has always been.

The history of Akashiyaki

As mentioned above, it was originally known as "tamagoyaki," but around 1988, a city employee gave it the name "akashiyaki" to promote the town of Akashi. The name spread throughout the area, and it is now known as "Akashiyaki."

Akashiyaki originated from the end of the Edo period to the Taisho period.

In Akashi City, the production of decorative "Akashidama" (artificial coral) was a thriving local industry.

Akashi Tama is made from egg whites, so it is said that Akashiyaki originated when someone mixed leftover egg yolks with octopus caught in the sea nearby.

In Akashi City, it is eaten as a snack and is loved by many people, from adults to children.

The appeal and characteristics of Akashiyaki

Akashiyaki looks similar to takoyaki, but its taste and preparation method are completely different.

Also, while takoyaki is eaten with takoyaki sauce, Akashiyaki is eaten with a dipping sauce made from bonito and kelp.

What's more, the fluffy batter gives it a texture similar to that of a rolled egg.When baking Akashiyaki, we recommend making it fluffy rather than crispy.

How to make Akashiyaki

From here, I will introduce how to make Akashiyaki.

First, cut off the roots of the mitsuba leaves and cut them into 2cm widths, and cut the octopus into 1cm cubes.

Put the eggs in a bowl and beat them well with a whisk, add the water and mix well, then add the remaining dough ingredients and mix well. Let sit for about 10 minutes.

Meanwhile, heat the takoyaki maker and spread a thin layer of salad oil over it using a paper towel. Pour the contents of the bowl into it until it's 80% full, then add the mitsuba and octopus evenly.

Once the surface has risen and the edges have set, flip it over about halfway and make it into a circle. After that, once the other side has lightly browned, turn off the heat.

Put the dipping sauce ingredients into a heat-resistant bowl, cover with plastic wrap, and heat in a 600W microwave for about 1 minute. Transfer to a serving dish and add the mitsuba.

Transfer the finished Akashiyaki into a serving dish and top it off with the dipping sauce.

Things to do in Akashi

From here, I will introduce some tourist spots in Akashi City.

Hyogo Prefectural Akashi Park

Hyogo Prefectural Akashi Park was originally built around the ruins of Akashi Castle, which was located at the western end of the Rokko mountain range.

You can enjoy the beauty of nature throughout the year: cherry blossoms and camellias in the spring, roses and lush greenery in the summer, autumn leaves in the fall, and sasanquas in the winter.

The park also has sports facilities such as a baseball field, an athletics stadium, and tennis courts, making it a popular park that is crowded with many visitors every day.

Dragon's Bath

Ryunoyu is a famous hot spring where you can see the Akashi Kaikyo Bridge and the vast ocean.

At this hot spring, you can enjoy natural hot spring water that bubbles up from deep underground on the premises.

The hot spring water that springs from this area is clear, but when it comes into contact with the air it oxidizes, giving the hot spring water a distinctive bright copper-like brown color.

Also, because it is a chloride spring, it tastes a little salty when you lick it, and the salt that adheres to your skin covers your body heat, warming you from deep within.

Be sure to soothe your tired body at Ryu-no-Yu.

Access to Akashi City

From here, I will introduce how to access Akashi City.

If you are coming from Tokyo, take the Shinkansen Hikari at Tokyo Station and get off at Shin-Akashi Station. The ride takes about three hours and 30 minutes.

If you are coming from Osaka, we recommend taking the train. It takes about 40 minutes from JR Osaka Station on the Sanyo Main Line to Akashi Station.

Location of Akashi City, Hyogo Prefecture

summary

This time, we introduced Akashiyaki, a local B-class gourmet food from Akashi City, Hyogo Prefecture.

Akashiyaki is often said to be similar to takoyaki, but as you can see, it has a completely different appeal.

We also introduced some recommended sightseeing spots in Akashi City. Akashi City has many attractive sightseeing spots, including natural spots and historic buildings.

If you visit Akashi City, be sure to enjoy Akashiyaki and Akashi City's popular tourist spots.

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