We’re proud to introduce all the ingredients that go into Tako no Ma’s classic takoyaki.
Each one is carefully chosen and made in Japan.
The flavor may seem simple at first—but there’s real depth behind it.
Here’s a look at the ingredients that bring it all together.
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 Mt. Aso, Kumamoto)
This soft spring water flows from the foot of Mt. Aso, one of Japan’s most iconic volcanic regions.
Prized for its clarity and smooth taste, it’s drawn from the **famous Shirakawa Spring**, a natural water source that has nourished the people of Kumamoto for generations.
We use this clean, mineral-balanced water to let the true flavors of flour and dashi shine through.
Cake Flour “Dolce” – 100% Hokkaido Premium Wheat
Made from 100% Hokkaido-grown premium wheat, “Dolce” is a cake flour of the highest quality—favored by top patissiers across Japan.
Its ultra-fine texture and naturally sweet aroma create a golden-brown crust and a soft, fluffy interior.
At Tako no Ma, we chose this refined flour to elevate the takoyaki to a level of lightness and elegance you won’t find anywhere else.
Rishiri Kombu Dashi
Harvested from the pristine, icy waters surrounding Rishiri Island in northern Hokkaido, this premium kelp is considered one of Japan’s finest.
Its elegant, clear umami forms the very heart of our dashi—delicate yet unmistakable.
At Tako no Ma, we use only this rare, top-grade kombu to create a flavor that’s as refined as it is comforting.
Bonito Dashi & Flakes “Toku-Ichiban”
This luxurious bonito dashi is made in Ehime with carefully selected, domestically sourced bonito—then shaved and dried using time-honored methods.
Its deep, savory aroma and complexity elevate our batter into something truly exceptional.
We chose “Toku-Ichiban” for its superior quality, used by top chefs and discerning cooks across Japan.
Sea Salt “Akao no Tenshio”
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.
Egg “Ran-Oh” (from Oita, Japan)
This premium egg, raised in Oita Prefecture in southern Japan, is prized for its deep golden yolk and smooth, rich flavor.
Its luxurious color and umami give our takoyaki a glossy, golden finish and a satisfying depth that elevates the entire bite.
Nagaimo (Japanese Yam)
This grated Japanese yam, grown in Japan, gives the batter its signature fluffiness and smooth texture.
Without it, our takoyaki wouldn’t be the same—it’s the quiet force that holds everything together.
Tempura Bits (Tenkasu) – Made in Japan
Tenkasu are light, crispy bits of batter that form when tempura is fried—sometimes called “tempura crumbs” or “agedama.”
They bring a subtle crunch and an incredible richness that deepens the flavor of takoyaki far beyond what you’d expect from just batter.
Tenkasu is a must-have ingredient in traditional takoyaki.
Green Onion – Grown in Japan
Finely chopped green onion adds a fresh, slightly sharp kick to the filling.
We select only fresh, crisp Japanese-grown green onions to brighten the overall flavor balance.
Pickled Red Ginger (Beni Shoga) – Made in Japan
This zesty pickled ginger brings a pop of color and a sharp contrast to the savory ingredients.
We use beni shoga made in Japan, crafted from domestic ginger and seasoned with traditional techniques.
Konjac – Made in Japan
Made from the root of the konjac plant, this traditional Japanese ingredient is known for its chewy texture and low-calorie content.
We use domestically produced konjac with a firm bite and clean flavor to add a unique, satisfying texture to our takoyaki—without overpowering the dish.
Soy Sauce “Marushima” – Made in Japan
This isn’t just soy sauce—it’s brewed in a traditional wooden building designated as a Registered Tangible Cultural Property of Japan.
Made on Shodoshima Island using Japanese soybeans and wheat, and aged slowly in wooden barrels built from local timber,
this rich, time-honored soy sauce brings a deep and mellow flavor rooted in centuries of craftsmanship.
Oyster Sauce “Hikari” – Made in Japan
Made with oysters harvested from the pristine waters of Hiroshima, this additive-free sauce delivers a deep, mellow umami.
Just a small drop of this rich, ocean-born flavor brings surprising complexity to the batter—our secret weapon for next-level takoyaki.
Two Secret Touches – Gentle, Fermented, and Hidden
There are two special touches in our batter—both quiet, both deeply Japanese.
One is fermented, the other lightly sweet.
You won’t see them, but they add depth, warmth, and a softly fragrant finish.
It’s just a small touch—but it gently transforms the way everything comes together.
That’s what makes our takoyaki at Tako no Ma truly special.
「たこの間」の生地には、ふたつの隠し味がこっそり使われています。
ひとつは発酵のうまみ、もうひとつはほんのり広がる甘み。
どちらも目立たず、でも味に奥行きとやさしさを与えてくれる、日本らしい工夫です。
ほんの少しの工夫ですが、仕上がりの印象がふっと変わるんです。
それが、「たこの間」のたこ焼きを、ちょっと特別な味にしてくれています。
Rice Bran Oil “Oriza” – Made in Japan
These are not mixed into the batter, but are essential during the cooking process to achieve the perfect takoyaki.
Extracted from Japanese rice bran, this 100% plant-based, additive-free oil is ideal for high-heat cooking.
It helps create a light, crispy outer layer—one of the keys to perfect takoyaki.
Experience Authentic Takoyaki in a Traditional Japanese Home
Now it’s your turn—join us at Tako no Ma in Sumiyoshi, Osaka, and experience takoyaki like never before.
Held inside a 70-year-old Japanese home, our hands-on cooking class features premium ingredients like Kuroge Wagyu beef, Akashi octopus, and seasonal vegetables—served with care and tradition.