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Tamagoyaki (卵焼き or 玉子焼き, literally 'grilled egg') is a type of Japanese omelette made by rolling together several layers of fried beaten eggs. It is often prepared in a rectangular omelette pan called a makiyakinabe or tamagoyaki. The word "tamago" means egg in Japanese, and the word "yaki" means to be cooked over direct heat.
Makiyakinabe are square or rectangular cooking pans used to make Japanese-style rolled omelettes (tamagoyaki). The pans are commonly made from metals such as copper and tin, and can also be coated with a non-stick surface. Dimensions and proportions of the pan vary among regions of Japan, but it is always rectangular.
Makiyakinabe: rectangular pan for tamagoyaki; Mushiki and seiro: steamers; Otoshi buta: drop lid; Suihanki/rice cooker: electric appliance for cooking rice; suribachi and surikogi: grinding mortar and pestle; Takoyaki pan: frying pan for takoyaki; Tetsubin: cast iron kettle; Tetsunabe: cast iron pot (common for sukiyaki)
In Japan, tamagoyaki is a traditional omelette in which eggs are beaten with mirin, soy sauce, bonito flakes, sugar and water, and cooked in a special rectangular frying pan. Omurice (from the French word "omelette" and English word "rice") is an omelette filled with fried rice and usually served with a large amount of tomato ketchup.
However, around 1988, a city official renamed tamagoyaki to akashiyaki for the purpose of promoting the city of Akashi. The origin of the name comes from the decoration called akashidama . Akashidama is a kind of artificial coral made by hardening egg whites with saltpeter, and it was used as decoration in kanzashi .
Korokke-pan (コロッケパン): bread roll sandwich with croquette (deep-fried patties mashed potato) filling; Melon-pan (メロンパン): sweet round bun covered in a (sometimes melon flavored) cookie-like coating, scored in criss cross shape and baked; Katsu-sando (カツサンド): sandwich with tonkatsu (breaded pork cutlet) filling
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