But in Osaka, the home of takoyaki, people do not like takoyaki with a crispy surface, but prefer soft surface croute, baked only to the extent that the croute is barely able to keep its shape.
ただし本場の大阪では外側のクリスピーな食感は好まれず、表面の皮状の部分も柔らかく、成形した形を保てる限度の焼き加減が好まれる。