Rising Costs Force Changes in Japan's Beloved Snack

Rising costs in Japan are impacting the popular street food, takoyaki, leading to price increases and ingredient substitutions. Some shops in the Tokyo area are replacing octopus with sausage due to the rising cost of octopus. Food makers are also exploring alternatives like kamaboko fish paste and konjac.

One takoyaki shop near Tokyo's Machiya-ekimae Station, called Horaiya, has replaced octopus with sausage. The owner, Masako Hasegawa, explained that post-coronavirus price increases made it too expensive to continue using octopus. The shop previously sold takoyaki with octopus for 180 yen for five pieces, but the price has increased to 200 yen after the switch to sausage and rising costs of other ingredients.

Despite the change, the sausage-yaki is still popular, served hot with traditional toppings. While some customers miss the octopus, the sausage version is favored by children and those who prefer softer textures. The shop aims to continue offering affordable, tasty food.

A research firm's report highlighted the challenges faced by shops selling flour-based snacks due to rising costs of raw materials and operating expenses. The rising cost of octopus has particularly affected takoyaki shops. Home preparation costs have also increased significantly.

Data shows the average price of octopus has nearly doubled. Takoyaki shops are struggling to pass on price hikes due to the snack's reputation as affordable street food. One major nationwide chain raised prices.

The pandemic has led to more home takoyaki parties, with social media users substituting octopus with ingredients like fish paste, cheese, and cod roe. A fish cake manufacturer is promoting its products as a substitute, while a konjac producer is developing chewy products for takoyaki.

The future of takoyaki as an affordable treat is uncertain. The president of the Japan Konamon Association notes that using various ingredients in takoyaki is not new. The original versions of takoyaki included ingredients like konjac and green peas.

Takoyaki's origins trace back to the 1930s in Osaka, with radio-yaki and chobo-yaki. The addition of octopus to radio-yaki led to the creation of takoyaki.

Octopus prices have been rising for about 40 years. The octopus used in Japan is mainly imported from Africa. Global demand has increased, driving up prices.

The president of the Japan Konamon Association suggests preserving the original taste of takoyaki while exploring different variations. Some restaurants are using alternative octopus species.