A time-honored custom in the Osaka area is to cook wheat-flour batter in special metal hot plates with small semicircular recesses. Morsels of cooked beans, konnyaku jelly, pickles or other leftovers might be added to give extra flavor. The batter is scooped and turned while cooking to form little savory spheres. The standard filling these days is small cubes of octopus meat. Tako-yaki is an ever-popular snack food sold from street stalls.
