Takoyaki (たこ焼き or 蛸焼^?, literally fried or grilled octopus) is a popular ball-shaped Japanese dumpling or more like a savory pancake made of batter and cooked in a special takoyaki pan (see below). It is typically filled with diced octopus, tempura scraps (tenkasu), pickled ginger, and green onion.

Nowadays, it is commonly brushed with takoyaki sauce and mayonnaise, and topped with green laver (aonori) and katsuobushi (shavings of dried bonito). There are many variations to the takoyaki recipe. For example, ponzu i.e. soy sauce with dashi and citrus vinegar, goma-dare i.e. sesame-and-vinegar sauce or vinegared dashi.

It was first popularized in Osaka, where a street vendor named Tomekichi Endo is credited with its invention in 1935 inspired by Akashiyaki. Takoyaki was initially popular in Kansai but later spread to Kanto and other areas. Today, it is popular in many areas throughout Japan. Takoyaki can be purchased in many yatai street food stalls, but today there are many well-established takoyaki specialty restaurants/eateries that are very popular. Osaka and the Kansai area is particularly famous for it. It is often sold in many commercial outlets, such as supermarkets and 24-hour convenience stores.