I bet you all know this japanese snack! Yap TAKOYAKI, it's also very famous in Indonesia. Store that I like the most here is Okirobox. And Here in Japan, you can easily find this "balls" everywhere. P.S : Everywhere in Kansai area. If you are in Tokyo, just a small chance to find this. Because Takoyaki is originally made long long time ago in Osaka prefecture, Kansai Area, named Choboyaki.
This dish was named back during the Taisho period for the drop-by-drop ("chobo-chobo") way in which flour-based batter was grilled on a cast-iron griddle resembling the ones used today to prepare takoyaki balls. In around 1935, a visitor from Akashi to Osaka came upon a street stall selling it and explained that "they use octopus in Akashi." It is said that this single sentence inspired the birth of takoyaki, by which "Akashi octopus" and seasoned batter were brought together and grilled. At this time in the birthplace of takoyaki, soy sauce-rather than sauce-was poured over takoyaki balls. Some establishments to this day continue to offer suyaki, an unadorned version that is served with no toppings or sauce of any type.
And picture below, is a takoyaki stall in Fushimi-inari temple in Kyoto. Well if we compared it with Indonesia's, it is much bigger. I loved looked for its process. Here in Japan, takoyaki is very compacted. They put lots of chopped cabbage, ginger and spring onion inside. 6 big balls priced ¥500 or Rp. 500,000, totally worth it! It will fulfill your stomache. Soft perfectly cooked takoyaki with chewy tako inside, sour sweet sauce and dancing grated dried fish :9