Exquisite ingredients sourced from across Japan,
specially chosen for the takoyaki we make at Tako no Ma.
At Tako no Ma, ingredients matter most.
These five exceptional items form the foundation of our takoyaki—each one sourced from a region in Japan known for its excellence.
We believe great takoyaki starts with great ingredients—and this is where the magic begins.
Octopus – Akashi (from Hyogo Prefecture)
Akashi’s octopus is celebrated as Japan’s finest, often featured in high-end cuisine and sought after by top chefs across the country.
Raised in the powerful tidal currents of the Seto Inland Sea, it develops an exceptionally firm, springy texture and a deep umami flavor that sets it apart from all others.
It’s not just octopus—it’s a delicacy worthy of its name.
Water – Shirakawa Spring(from Aso, Kumamoto)
Selected as one of Japan’s 100 Best Waters by the Ministry of the Environment, this soft spring water flows from the base of Mt. Aso. It has been cherished by the local people for generations. Gentle and pure, it enhances the delicate harmony of dashi and batter.
Flour – Hokkaido Wheat (Dolce by Ebetsu Flour Mill)
This premium soft flour is made from 100% Hokkaido-grown wheat. Its fine texture and gentle sweetness create a smooth batter that crisps beautifully on the outside while staying melty and tender inside.
Egg – Ran-Oh (from Oita Prefecture)
Ran-Oh is a premium egg with an exceptionally rich flavor and a stunningly vivid yolk, often used by top chefs across Japan. Its golden color and creamy texture give Takonoma’s batter a deep, luxurious taste.
Sea Salt “Akao no Tenshio” (from Ako, Hyogo)
Crafted in Ako, a town with centuries of salt-making tradition and officially recognized as a Japan Heritage Site,
“Akao no Tenshio” is a natural sea salt rich in minerals, including nigari (bittern).
Its mellow, well-rounded salinity doesn’t just season the batter—it enhances every ingredient’s flavor, giving the takoyaki a depth only this salt can provide.