little break on a highway rest area
*dango* and *mochi* are slightly different by their ingredients.
More precisely, they are made from different type of rice, therefore different percentage of gluten. It makes mochi more sticky and chewy than dango.
Traditionally, dango is often sold in skewered.
Akashi-yaki is almost takoyaki, but it’s more savory and the texture is softer.
You soak it in the dashi soup as you eat.
It’s not as popular as takoyaki..or in other words, it’s not very popular except in Akashi city and its neighborhood area. Akashi city is about 20min.from Kobe by train, and there you will find many Akashi-yaki restaurants whichever way you may go!