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Perayaki
The thinly spread batter is sizzled on a griddle, topped with chopped green onions, Jakoten, and egg, then rolled up. From within the fragrant batter, the sweet aroma of green onions and the savory umami of the Jakoten rise beautifully. It is a soul food of Tosa-Shimizu that can be easily eaten with your hands, much like a crepe. The name is said to derive from the fact that it is cooked using a spatula (hera), or because the batter is paper-thin (pera-pera). The traditional method involves placing a shichirin (charcoal grill) under the griddle to cook over charcoal. This results in a fragrant batter with perfectly toasted edges. It is perfect as a snack for children, a light bite after school, or an accompaniment to beer. It is a simple, warm, and local flavor that never gets old, no matter when you eat it.
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