Tako no Ma’s Tomato Balls are our special plant-based version of takoyaki—made without any animal products.
All ingredients are grown or made in Japan, chosen for their quality, safety, and natural flavor.
We’ve crafted it to be delicious for both vegetarians and non-vegetarians, with rich umami and satisfying texture.
It may look cute—but the flavor is serious.
Dried Tomato – Kumamoto Prefecture
These dried tomatoes are made from ripe, sweet tomatoes grown under the warm sun of Kumamoto.
Their concentrated flavor adds a gentle sweetness and savory depth to our vegetarian takoyaki.
Note: The dried tomatoes are rehydrated before use.
Shiitake Mushroom – Grown in Japan
Sliced Japanese shiitake mushrooms bring a deep, earthy aroma and a rich umami that elevates the flavor of every bite.
When paired with tomato, they create a surprisingly bold harmony—soft, savory, and unforgettable.
Green Bell Pepper – Grown in Japan
Mild and slightly bitter, Japanese-grown bell peppers provide a nice contrast to the sweetness of the tomato.
They also add a refreshing crunch to the soft batter.
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.
Shiitake Dashi Powder “Shiitake Power”
Made from freshly harvested shiitake mushrooms grown in the clean mountain air of Shimabara, Nagasaki, this natural dashi powder is full of earthy umami and aroma.
It gently enhances the base flavor of our batter while keeping it light and plant-based.
When paired with the sweet tang of dried tomato, it creates a rich, well-balanced flavor you wouldn’t expect from a vegetarian takoyaki.
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.
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.
Soy Sauce “Marushima”
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.
Mirin
A traditional Japanese seasoning made from rice, mirin adds a delicate sweetness and a rich aroma when heated.
As the takoyaki cooks, you’ll notice a gentle, almost nostalgic fragrance that makes the flavor more rounded and comforting.
We use a high-quality, naturally brewed mirin made in Japan—just a small amount, but it makes all the difference.
Rice Bran Oil “Oriza”
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.