I tried Tsukiji Gindaco's limited-time menu "Ryofu Tororo". The hot and trolley-like takoyaki and the cool trolley-like texture go well together.

According to the explanation of the menu, "Special Soy Sauce Dare" is a mixture of domestically produced wasabi powder and the highest peak of this brewed super-specialized soy sauce with a rich fragrance and richness by the additional koji manufacturing method (layered preparation) using 3 types of koji. It is said that the tororo of domestically produced long potatoes is added to the soy sauce, and the domestically produced wasabi that is attached separately is added as desired. By the way, it costs 600 yen (tax included) for 6 boats.


Takoyaki is covered with chopped green onions and fried balls, which is appetizing. When I take the purchased items home and spread them out, the soy sauce sauce, tororo, and wasabi are in separate seals. Suppress your motivation and put them in the attached cups one by one.


When the sauce is ready, it's time to add takoyaki. I'd like to eat it with green onions, but honestly, it's likely to spill, so I put aside and then put only takoyaki on the sauce.


Takoyaki is still hot, thanks to the quick and quick preparation of the sauce. The cool tororo is firmly entwined in the lightly pickled takoyaki, probably because of its stickiness.


When you bring it to your mouth, it looks like a silver octopus takoyaki, with a crispy outside and a trolley inside. It also contains octopus legs that are properly lumpy. Tororo is cold and trolley, with two similar and dissimilar textures at different temperatures that in turn stimulate the tongue across the well-burnt skin.


In order to eat deliciously, it is a menu that seems to be a battle against time, but if you can taste hot and cool at the same time, you will feel a sense of accomplishment.