Photographer's Note

In Japanese cuisine there is a huge admixture of flavours, tastes, ingredients, textures, presentation etc etc, so it's hard to select a local delicacy. I've settled for these takoyaki, or octopus balls. Usually, the little octopi are cut up into small pieces before being mixed in the batter, but these ones were added whole. The batter is placed hemispherical holes and as it is cooked, you turn them over and eventually get ball-shaped bite-sized takoyaki.
Taken at a street stall at a local festival(which has a history of 300 years or so) on a public holiday.

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Additional Photos by DK Pugh (Verti) Silver Star Critiquer/Silver Note Writer [C: 47 W: 0 N: 36] (184)
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