Baruyaki and the Great Three Balls
Baruyaki is the soul food of the Kansai region and slowly the entire nation as variations pop up from all over. There are many sorts of baruyaki of the spherical form have its many types that contrast from sweet to savory or the sauced or plain. There are three widely known varieties that are the "three balls". But they wouldn't have existed with out Osaka "Choboyaki" which is sort of a sheet and a ball at the same time. In the Taisho period flour-based cuisine was made on cast-iron griddles and Choboyaki was made and acted as the proto-type of many Baruyaki including Rajioyaki and Takoyaki. The batter would become the shape of the griddle as well as the circular molds and had: Konnyaku, Benishoga, and Shoyu. Rajioyaki (fukushima. tohoku), rajioyaki uses "Stewed Doteyaki" (stewed beef tendon, konnyaku, with miso) which is similar to "Stewed Bokkake" as it has beef tendons and konnyaku, but the difference is that it stews in miso. It is the original flavor for rajioyaki and acts as the common filling. Radio-yaki was a proto-type that later evolved into takoyaki. It was named after the expensive equipment piece known as the radio and was popular amongst children. There has been arguments of the origins with some saying Imazato in Osaka was the place it was made or if Ryukichi Endo's brith area of Fukushima in Tohoku should be honored as its home area. Takoyaki (osaka. kansai) takoyaki uses "boiled tako chunks". Its original has topping of takoyaki sauce, mayonnaise, bonito flakes, and aonori seaweed powder. Other variations that are common are: (1) Cod roe and Mayonnaise, (2) Salt and Garlic, (3) Grated Radish with Citriust Sauce and Scallions. In 1935, Takoyaki was inspired by Akashiyaki and is credited to Tomekichi Endo as the street vendor who created it. Over the years there has been a large following of Takoyaki as it spread across the nation as one of its more recognizable dishes. A flour-rich with egg made batter would create the round dumplings that would start in the Kansai Region. Its popularity would lead to developments in other egg and flour based balls in the: Kanto Region (Gunma, Tochigi, Ibaraki, Saitama, Tokyo, Chiba, Kanagawa), Tohoku Region (Akita, Aomori, Fukushima, Iwate, Miyagi, Yamagata) other prefectures within the Kansai Region (Kyoto, Fukui, Hyogo, Shiga, Tokushima, Tottori). Akashiyaki (hyogo. kansai) The origins of Akashiyaki comes from the city of Akashi in Hyogo prefecture of Kansai that works as a sort of egg based dumpling. It is a egg-rich batter and has octopus as a filling and looks plain while it is dipped in a soup broth. Locals have referred to it as Tamagoyaki and some establishments that serve mostly egg versions prefer calling it by that term. In the Taisho period, a yatai shopper Seitaro Mukai first started selling Akashiyaki as it is seen dipped in soup. It is joked by customers that Akashiyaki that is staying for awhile in the dip is enjoying a onsen broth. For that reason some onsens are jokingly said to be inspiration for such Akashiyaki with their own area broths. It has appeared in a video game called "Snatcher" which has a variation that is a sort of "Pizza Akashiyaki" which is called neo kobe pizza in the game and fans have recreated it. Variations that have been appearing are: (1) Hamburg Cream with Demiglaze, Shimeji, and dried parsely, (2) Bokkake and Mayo-Scallion, (3) Ham with Mozzarella Tomato Sauce and Parsely Akashiyaki vs. Takoyaki and the Battle for Kansai Akashiyaki is a egg dish that has more egg than flour if any. Unlike Takoyaki which falls under (konamon flour cuisine) and has more flour and less egg if any. This means that the two are similar in their shape, but their tastes are arguable in their egg or flour mixtures. It is debated that Akashiyaki should be at least 60% egg and Takoyaki be 60% without egg. The Battle also is from the battle of Akashiyaki versus Takoyaki on which is the better food for what is sold and how it tastes. Those from Osaka talk down to those from Koba of who claims baruyaki supremacy. An example is the argument of Akashiyaki being a lesser sold item in Kansai region, while growth of Takoyaki gains more tourist traction in sales. In response to this there have been some developments of alternative soupless Akashiyaki that has been made as a sort of home snack. So for those who eat soupless will ask if its with soup or soupless. Yoshoku has brought upon a considerable development as a variation has come up that has the Akashiyaki ball with Hamburg steak inside, covered in Bachamel cream sauce, sauced Demiglaze, Shimeji Mushrooms, along with sprinkled dried parsely for heightened presentation. It makes for quite the foe for Takoyaki in the future.
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