{"id":22512,"date":"2005-02-11T00:00:00","date_gmt":"2005-02-11T06:00:00","guid":{"rendered":"http:\/\/www.takoyaki.org\/blog\/2005\/02\/11\/takoyaki-videos\/"},"modified":"2005-02-11T00:00:00","modified_gmt":"2005-02-11T06:00:00","slug":"takoyaki-videos","status":"publish","type":"post","link":"https:\/\/www.takoyaki.org\/blog\/2005\/02\/11\/takoyaki-videos\/","title":{"rendered":"Takoyaki Videos"},"content":{"rendered":"

<\/p>\n

A while ago, our man in Osaka sent some super-secret videos of some takoyaki-making. I have decided to release them to the public. Press release to follow…<\/p>\n

Seriously, my friend Matt<\/a> shot some footage of a cook at a takoyaki stall in Osaka. Here you can see the skill required to make these delectable little snacks. Actually, their size is deceptive: they fill you up quite quickly. If you have never tried takoyaki before, you are really missing out. Maybe I can coax Mariko into breaking out the takoyaki pan this weekend… Anyways, without further ado, I present the five sacred videos (.avi format):<\/p>\n

[url=\/media\/video\/tako1.avi>Takoyaki part one<\/a> (7.8MB) Putting the pieces of tako (octopus) into the batter.
\n[url=\/media\/video\/tako2.avi>Takoyaki part two<\/a> (2.8MB) Putting ten-kasu (tempura crumbs) into the takoyaki.
\n[url=\/media\/video\/tako3.avi>Takoyaki part three<\/a> (8.4MB) Packing some of the finished takoyaki into containers\/Turning the takoyaki over to ensure even cooking. (the difficult part, in my opinion) .
\n[url=\/media\/video\/tako4.avi>Takoyaki part four<\/a> (7.9 MB) More turning of the takoyaki.
\n[url=\/media\/video\/tako5.avi>Takoyaki part five<\/a> (3.9MB) And even more turning of the takoyaki. If you’re not salivating by the time you reach this video, please check your pulse.<\/p>\n

[videos © Copyright 2004 Matt Melton<\/a>><\/p>\n","protected":false},"excerpt":{"rendered":"

A while ago, our man in Osaka sent some super-secret videos of some takoyaki-making. I have decided to release them to the public. Press release to follow… Seriously, my friend Matt shot some footage of a cook at a takoyaki stall in Osaka. Here you can see the skill required to make these delectable little … Continue reading Takoyaki Videos<\/span> →<\/span><\/a><\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_post_was_ever_published":false},"categories":[],"tags":[],"class_list":["post-22512","post","type-post","status-publish","format-standard","hentry"],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p9Fk3x-5R6","jetpack_likes_enabled":true,"jetpack-related-posts":[],"_links":{"self":[{"href":"https:\/\/www.takoyaki.org\/blog\/wp-json\/wp\/v2\/posts\/22512","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.takoyaki.org\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.takoyaki.org\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.takoyaki.org\/blog\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.takoyaki.org\/blog\/wp-json\/wp\/v2\/comments?post=22512"}],"version-history":[{"count":0,"href":"https:\/\/www.takoyaki.org\/blog\/wp-json\/wp\/v2\/posts\/22512\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.takoyaki.org\/blog\/wp-json\/wp\/v2\/media?parent=22512"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.takoyaki.org\/blog\/wp-json\/wp\/v2\/categories?post=22512"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.takoyaki.org\/blog\/wp-json\/wp\/v2\/tags?post=22512"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}