Japan History and Culture

fried octopus balls (Takoyaki)
Takoyaki is made up of two words in Japanese, tako means octopus, and yaki which means grilled or fried. It’s sort of a party food, or a drinking food. Takoyaki venders are very popular in Japan. To make takoyaki, a grill pan for takoyaki is used. The pan has many small cups to pour the batter

 

 INGREDIENTS

• 1 2/3 cup flour
• 2 1/2 cup dashi soup
• 2 eggs
• 1/2 lb. boiled octopus, cut into bite-size pieces
• 1/4 cup chopped green onion
• 1/4 cup dried sakura ebi (red shrimp)
• 1/4 cup chopped pickled red ginger
• *For toppings:
• fried bonito flakes
• Kewpie (pretty much the best mayo ever)
• aonori (green dried seaweed)
• Worcestershire sauce or takoyaki sauce (could also use tonkatsu or okonomiyaki sauce)
• Mayonnaise
How to make
1. Cut octopus into bite size pieces.
2. Cut cabbage, green onion and pickeled ginger into migingiri (mince).
3. Beat egg, added with dashi.
4. Add flour, baking powder and salt, mix lightly for making batter.
5. Heat and oil takoyaki plate well.
6. Pour batter into molds on hot plate and put octopus, cabbage, green onion, pickled ginger and tenkasu on each top. Heat a while.
7. When batters on the edge of the molds become cooked, gather batter outside of the molds into the center together with fillngs. Use senmaidoushi (skewer) to gather.
8. When batter browns turn over to form balls. Continue to heat while turning it over and over until balls become evenly browned and well cooked inside.
After you are finished, take the balls out of the pan and sprinkle them with Kewpie(pretty much the best mayo ever), takoyaki sauce (could also use tonkatsu or okonomiyaki sauce), katsuoboshi (shredded fish flakes), aonori(green dried seaweed), and any remaining negi.

The History of Wagashi
The origin of Wagashi dates back to the Yayoi Era (B.C.300-A.C.300), when it was no more than natural fruit, berries, and nuts. “Wagashi” was greatly influenced by the grain processing skills that were introduced from China along with the Buddhist culture during the Nara Era (A.C.710-784), and people started to make Mochi and Dango (different forms of rice cakes). However, these were mainly used for religious purposes and were too exclusive for the average person. The basic forms of most Wagashi we see today come from that era.

Japanese confectioneries made remarkable strides during the late Muromachi Era （A.C.1336-1573) when Japan was exposed to foreign trade. Trade with Portugal and Spain brought new recipes and ingredients, which profoundly influenced “Wagashi” making. The introduction of sugar revolutionized the formula for sweetness, which until then had largely depended on the natural flavor of the ingredients, and spurred further development.

By the time the art of Wagashi-making had matured during the early Edo Period (A.C.1603-1867), the “Wagashi” trade was experiencing great competition and development in Kyoto, Edo, and other regions. Average people were enjoying them as well. The excellent Wagashis developed during this period are practically identical to the ones we see today Its usage diversified also, as they started to appear in tea ceremonies, afternoon snacks, and gifts.

During the Meiji Era （A.C.1868～1912）, Western cakes and desserts entered Japan and greatly influenced the development of “Wagashi.” The word “Wagashi” was coined during the last part of the Taisho Era (A.C.1912～1926) in order to differentiate Japanese confectioneries from Western ones. Although Wagashis have been influenced by foreign cultures throughout the centuries, they have always been refined by the Japanese sense of art. Wagashis will continue to be an integral part of the Japanese culture that grows as new skills come along.