香川県·ご当地グルメ
Takohan
Beyond the savory steam of the sauce, dried seaweed and bonito flakes dance lightly. Taking a bite of its round shape, reminiscent of Obanyaki, brings a burst of plump octopus, crunchy cabbage, and toasted batter all at once. Takohan is a local delicacy born in Kanonji. It originated in 1981 from the inspiration of a middle school student who thought, "If we baked takoyaki in an Obanyaki mold, wouldn't it be even more filling?" The process involves pouring batter into a large Obanyaki mold, adding octopus, tenkasu, and plenty of cabbage, then finishing it with a generous coating of okonomiyaki sauce. It is the best of both worlds: looking like Obanyaki but tasting like takoyaki. With a satisfying weight in your hand, please enjoy this hot piece of Kagawa's soul food.
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