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Takoyaki: Origins, Variations, and Where to Eat It
Takoyaki are spherical Japanese fritters filled with diced octopus, tempura scraps, and pickled ginger, served with takoyaki sauce, mayo, bonito flakes, and aonori powder.
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Mapo Tofu: Origins, Variations, and Where to Eat It
Silken tofu in a numbing chili oil sauce with ground pork and fermented beans. Sichuan's most famous export, defined by málà heat and Sichuan peppercorn tingle.
