Sandwiching with Ebi Sen, a little happiness

In front of Fuse Station in Osaka, the sun was shining on the old arcade.
In front of Miyara Takoyaki Honpo, takoyaki are being grilled. Over the griddle, the sound of oil and casual conversation with customers could be heard. One takobee, please.
The takobee is a small octopus ball that fits in the palm of your hand.
The crispy shrimp crackers are topped with a crispy fried egg, and between them are two hot takoyaki.

The sauce soaks into the takoyaki, and when you take a bite, you can see the dough melt inside.
It looks like a candy. But the taste is real.
A little luxury before dinner.

A “snack revolution” born of the wisdom of the Showa era.

When one hears the word “takosen,” one may imagine a thin rice cracker made by pressing a whole octopus.
In Osaka, however, the standard “takosen” is a takoyaki sandwiched between shrimp crackers.

It began in the 1960s. This was a time when cram schools were beginning to attract attention.
Seeing children littering trays of takoyaki on their way home from cram school, an okonomiyaki shop in Kishiwada came up with the idea, “Why don’t we just put this on a rice cracker?

This was before words like “eco” and “SDGs” were invented.
Even so, the “wisdom of daily life” was there.

Even now, it is a staple at summer festivals in Osaka, and if I happen to find one near my house, I buy it.
I have a weakness for such things.

Crispy, toasty, and fluffy. There is nothing better than freshly baked ones.

The takoyaki at Miyara Takoyaki Honpo have the aroma of dashi broth that tickles your nose.
The surface is crispy and fragrant, while the inside is soft and tender.
This is a texture that can only be experienced with freshly baked takoyaki.

Since this take-out store specializes in takoyaki, the steam will inevitably moisten the skin, so if possible, it is best to bite into the takoyaki right after you receive it.

Watching the baker at work, the takoyaki spinning around on the griddle is quite lovely.
It must be difficult to cook the moist dough so beautifully, but the way he does it makes you feel as if you are not in the presence of a professional.
I knew it. Professionals are amazing.

Rock salt is an alternative to sauce.

Sauce and mayonnaise. Of course, they are delicious as well.
But the takoyaki of this restaurant must be eaten with salt.

In particular, the “iwashio” salt, which changes daily, brings out the flavor of the ingredients.
The aroma of the dashi broth, which is delicious enough as it is, is quickly outlined by the iwashio (rock salt).

In fact, this flavor is not listed on the menu, but you should secretly ask the staff about it.
Sometimes they have it, sometimes they don’t. But that kind of once-in-a-lifetime experience is what makes it so special.
But it is that kind of once-in-a-lifetime encounter that makes me happy.

Unusual” is also a part of everyday life.

There is even an “omelette taco,” a takoyaki wrapped in a fluffy egg.
Even if you get tired of the standard items, there is always another door open for you, and you just keep coming back.

The owner, Mr. Miyara, used to be a truck driver.
His experience of driving on the road, seeing the city, and meeting many people may be what makes his takoyaki what it is today.

While he is firmly rooted in this place, he never forgets to take on challenges.
Takoyaki is still interesting.”
I felt as if I could hear his voice.

Postscript

Walking through Fuse at dusk with a takoyaki in my hand.
The sound of crispy shrimp crackers, the warmth of takoyaki, and the smell of dashi broth.
It is a small happiness in the everyday life of Osaka.

It may not appear in tourist guides, but it will surely remain in someone’s memory.
I think I have found such a dish.