Takoyaki and Akashiyaki

Takoyaki (たこ焼き or 蛸焼^?) is a ball-shaped Japanese snack made of a wheat flour-based batter and cooked in a special takoyaki pan. It is typically filled with minced or diced octopus, tempura scraps (tenkasu), pickled ginger, and green onion.^[1][2] Takoyaki are brushed with takoyaki sauce, a sauce similar to Worcestershire sauce, and mayonnaise. The takoyaki is then sprinkled with green laver (aonori) and shavings of dried bonito (katsuobushi). There are many variations to the takoyaki recipe. For example, ponzu i.e. soy sauce with dashi and citrus vinegar, goma-dare i.e. sesame-and-vinegar sauce or vinegared dashi.

Takoyaki was first popularized in Osaka,^[3] where a street vendor named Tomekichi Endo is credited with its invention in 1935. Takoyaki is inspired by Akashiyaki, a small round dumpling from the city of Akashi in Hyōgo Prefecture made of an egg-rich batter and octopus.^[4] Takoyaki was initially popular in the Kansai region, but later spread to the Kantō region and other areas of Japan. Takoyaki is associated with yatai street food stalls, but there are many well-established takoyaki specialty restaurants, particularly in the Kansai region. Takoyaki is now sold at commercial outlets, such as supermarkets and 24-hour convenience stores.

Katsuobushi (鰹節 or かつおぶし^?), also known as okaka (おかか^?) is the Japanese name for dried, fermented, and smoked skipjack tuna (Katsuwonus pelamis, sometimes referred to as bonito).
A yatai (屋台^?) is a small, mobile food stall in Japan typically selling ramen or other food. The name literally means "shop stand."^[2][3]