Quest For Japan Logo-Ver7

Takoyaki Quest:Kōga-ryu Takoyaki in Amerikamura,Osaka

Date Published: Last Update:2014/07/30 Food , , , , ,

Takoyaki – literal translation is “Baked Octopus”.
Tako means octopus in Japanese.Actually, takoyaki is not what you might imagine from its name. It looks like a dumpling, with a piece of octopus inside.
Note: While “Ikayaki”, a similar name to “Takoyaki” is what you imagine it would be.
(Ika means squid)

Kōga-ryu Takoyaki in “Amerika mura” (American village), Osaka.
I’m going to tell you about my long time favorite “Kōga-ryu” takoyaki in my first takoyaki post. Among all “Kōga-ryu” shops, I love the main one in Osaka the most, because of its location. It’s in the middle of the city, facing to “Mitsu Kouen (Mitsu Park)” a.k.a. “Sankaku Kouen” (“sankaku” means triangular) in the Amerika mura. I spent my youth in Osaka and visiting Amerika mura again after a long time brought back memories.
Kōga-ryu was established 40 or more years ago – nearly half a century! Amazing, isn’t it?

Kouga_Shop_1-1

Kouga_Shop_2-1

Kōga-ryu Takoyaki

I asked staffs if I could record them cooking, and they kindly granted my request.
This is the video I took;
Cooked by a veteran staff with five year experience. Do you see him using his both hands? This is THE Kōga Ninja! (Kōga-ryu is the first takoyaki store that started the cooking technique of using both hands.)
He told me they carefully cooked takoyaki to become uniformly brown for best taste.

I had “Kakumei no negi ponzu” (Revolutional takoyaki with sliced green onions and a citrus-based sauce) which was recommended by another staff as “a good choice for hot season”. Equally brown on surface and thoroughly cooked, but still soft texture inside. It’s quite tasty. Ponzu (a citrus-based sauce) on takoyaki created a perfect harmony, and negi (green onions) and shichimi (seven flavor chili pepper) gave a spicy taste. Umm, yummy!! Hey, gimme beer! …No, I didn’t order beer because it’s still lunchtime.
(In Japan, drinking alcohol in daytime is considered rather unusual.) I had Japanese tea instead.

Kouga_Negipon_2

“Kakumei no negi ponzu”

Kouga_Negipon_3
Kouga_Negipon_4

According to their official website, Kouga-ryuu has many commitments to its quality.
Some of them are;
Octopus – carefully chosen octpus which are used for sushi and sashimi.
Mayonnaise – homemade using egg yolks from chickens fed with special feed.
Sauce – the same taste since its establishment. Fruity flavor with heaps of apples and onions.
Note: In Japanese, sauce (pronounced as “sōsu”) usually refers to a fermented liquid condiment like Worcestershire sauce.

Menu
Takoyaki
[Oudou no sōsu mayo]
Kouga_Menu_4_SourseMayo
(Classic takoyaki with sause and mayonnaise, using plenty of yamaimo, a Japanese mountain yam)
10 pieces – 350 yen.
The store’s original flavor. Enjoy the harmony of the sweet sauce and homemade mayonnaise.

[Shin-teiban negi sōsu]
Kouga_Menu_3_Negisource
(New regular takoyaki with sliced green onions and sauce)
10 pieces – 450 yen.
Green onions go quite well with extra amount of sweet sauce and homemade mayonnaise.

[Kakumei no negi ponzu]
Kouga_Menu_2_Negipon
(Revolutional takoyaki with sliced green onions and a citrus-based sauce)
10 pieces – 450 yen.
A smash hit in the American village! Enjoy the mixed taste with of bland mild ponzu sauce and a heap of sliced green onions.

Takosen
Kouga_Menu_5_Takosen
Three takoyaki sandwiched between senbei (Japanese rice crackers). If you are just a bit hungry, this is a good choice.
There are four variations;
[Takosen] Regular. Only takoyaki is sandwiched. 150 yen.
[Negi takosen] Sliced green onions are also sandwiched. 200 yen.
[Cheese takosen] A slice of cheese is also sandwiched. 200 yen.
[Mentai takosen] Mentaiko”, a seasoned cod roe is also sandwiched. Mentai is an abbreviation for “Mentaiko. 200 yen.

Negi pon (abbreviation for “negi ponzu”) was truely revolutional. Try it! Of course, sōsu mayo (classic takoyaki with sauce and mayonnaise) is absolutely “classic” too! Reasonable price, and great taste!

Oh, I almost forgot to tell you there is an eat-in space upstairs with air conditioners. There is an elevator on the left of the shop. Push the “2” button in the elevator.

取材に喜んで協力くださったスタッフの皆さん、ありがとうございました。
Acknowledgment
I’d like to extend my appreciation to all the Kōga-ryu staffs who were very helpful and willing to do my favor.
I love Kōga-ryu more than ever!

Kōga-ryu official website【甲賀流 たこ焼き HP】
http://www.kougaryu.jp/shop/index.html

How to get there
The nearest subway (underground in UK) station is “Shinsai-bashi”.
Go out Exit 8 of the station, then head for south on the “Midou-suji” road.
At the crossroads “Midou-suji Suou-machi”, take a right.
You will see a police station and a park.
Ten(10)min. walk from the subway station.
Map on the official website.

The following two tabs change content below.

ebata

A Japanese born in Osaka, now living in Okayama.

Sponsored Links

  • Pocket
  • follow us in feedly

Related Article/s:

Peeling mikan

New Year Holidays in Japan : Mikan

Mikan is one of the typical fruits in Japanese winter. When my siblings and I were ever-hungry children, my mother always bought a box with 15 kg (approx. 530 oz, 33 lb) of mikan in winter. We could easily eat up 15 mikan each at one sitting. I suppose the Engel’s coefficient of my family […]

Read Article

takoyaki

Dishes for Foodies to Try in Japan

One of the good things one would surely miss about Japan are its delightful dishes. Japanese people love to brag their cuisines to visitors from other country. Topics about food are always present in any conversation. The presentation of the food served, as well as the satisfaction you get when you taste it are some […]

Read Article

Cascading water

Kyoto: Strolling around Kamogawa River and iconic Gion

After enjoying our morning hunt for momiji leaves (we enjoyed it so much that we did not realize that we have walked for more than two hours), we decided to take a short break before we continue our hunting trip. I know Kyoto is one of the best places to enjoy Japanese cuisine but we […]

Read Article

Osechi juubako - laid out

Osechi: Traditional Japanese New Year’s Food

“Shin-nen akemashite omedetou gozaimasu”, Happy New Year to everyone! How did you spend your year end vacation? I guess, everyone is still in their vacation mode. Did you eat osechi during “sanganichi” (三が日)? How was it? Did you know that each dish has its own meaning and significance? For people who are not familiar with osechi, let me […]

Read Article

Yatai

Matsuri: A Food-Lovers Heaven

Summer in Japan is finally here! Finally, the season for Matsuri(festivals). Japan as busy as a country it may seem has a year-long list of festivals it celebrate all over the country. For most tourists, this is the best time to experience first-hand Japanese traditions and culture. In most of these festivals, you will find […]

Read Article

OLYMPUS DIGITAL CAMERA

Monjyayaki in Tsukishima

On my first visit to Tokyo we visited Tsukishima district famous for monjyayaki – it is so famous that there is a street filled with stores that serve this famous kanto specialty. So what exactly is monjyayaki or monjya as it is popularly known. Monjyayaki or simple monjya is a type of Japanese pancake made […]

Read Article

dorayaki

Popular Japanese Snacks in Anime

Anime, though often exaggerated, is a portrayal of real life. In some anime, the creators make it as relatable to the audience through using real-life food. The most common among them would be Japanese cuisine like sushi, curry, and ramen. In this post, we will feature other popular foods and snacks that are usually seen […]

Read Article

Puccho

Oyatsu: Japanese snacks between meals

Oyatsu In Japanese, snacks between meals are called “oyatsu”, usually eaten around three o’clock. Personally, I believe Japanese snacks and confectionery have the best taste and the largest selections in the world, although I sometimes miss Walkers crisps cheese and onion flavour.   [My oyatsu on one day]   “Puccho” A soft type candy like […]

Read Article

mikan

Gaijin Chronicles : Mikan and Japanese Gift Giving Etiquette

Early autumn of 2012, my friends and I went to Kuroisan Green Park in Setouchi-shi, Okayama for mikan harvesting.  Mikan, according to its Wikipedia entry, is a sweet,  seedless,  and easy-peeling citrus species about the size of mandarin oranges but smaller than an orange. For a fee of 700 yen, we were led to the orchard […]

Read Article

Fugu

I Survived! – My Raw Fish Eating Experience

It is no secret that the Japanese people are quite adventurous in eating raw food. That which I used to think was only limited to eating raw fish such as the sashimi and sushi. But later on discovered during my year long stay that they also consume raw meats like raw beef (gyu tataki), raw […]

Read Article

Sponsored Links

Leave a Reply

Sponsored Links

  • Google+
    InstagramInstagram
PAGE TOP ↑