About Akashi-yaki

There are two origin of Akashi-yaki. First, during the Edo period in the Akashi area, one craftsman of ornamental hairpin found egg white become adhesive. This revolutionary discover quickly became very popular, and many of eggs were used up except egg yolk. That is why he invented Akashi-yaki using this by-product to make new menu combine with octopus which Akashi’s local specialty. Another origin is that egg white as by-product of sweets for the minister of Akashi was used.

special about Arima18ban’s Akashi-yaki

We have blended original Akashi-yaki dough with several different “dashi”, means Japanese seafood soup, to make stronger seafood smell and taste. Also, because the basis of Akashi-yaki is taste of the octopus, we have been careful with the way to boil the octopus and where it comes from. We get flesh octopuses directly from the fisherman of Iwaya fishing port in Awaji, and we boil them by ourselves. we also blends two different dashi for dip soup. It makes flavor sharper.

Once you visit Arima-onsen, I strongly recommend to eat “Arima-yaki”. There is a old Tsukidani shop. Tsukudani is the food boiled in soy sauce. We uses their Japanese pepper white soy sauce tsukudani to make Akashi-yaki, so you can feel fruity citrus-like Japanese pepper smell. It is very famous that Japanese pepper food is Arima-onsen style in Japan.

Its good to eat with rock salt to feel the advantage of Japanese pepper. Of cause, you can also enjoy with dip into the dashi soup or put on some black sauce… or use them both. We also prepare citron solt too.  Please enjoy to try your style.