Mix well all ingredient (A) to prepare the batter.

Heat the takoyaki pan over medium heat. Use a brush to generously grease the pan‘s rounded chambers and flat top surface with cooking oil. When smoke starts to rise, pour the batter to fill the chambers.

Add 1–3 pieces octopus to each chamber, scallion and sprinkle on top the grounded bonito.

When the batter on the bottom has set and is slightly crisp, use skewers to break the connected batter between each chamber. Then, rotate each piece 90 degrees (a quarter turn) toward the bottom of the pan, allowing the connected dough to be stuffed back into the ball as you turn it. The uncooked batter will flow out from inside to create another side of the ball. Let it cook and rotate them 90 degrees again to ensure them cook evenly it into a ball.

Serve with sauce and other toppings.

Soak the dried wakame in a bowl of water for 10 minutes. The seaweed will expand and become tender. Drain and gently squeeze out any excess water and cut into bite-sized pieces.

In a small bowl, mix together ingredient (B) until it is fully dissolved.

In a large bowl, combine the rehydrated wakame, carrots, cucumber, and edamame. Pour the dressing over the salad and gently toss to combine, ensuring that all ingredients are evenly coated.

Sprinkle toasted sesame seeds and chopped green onions on top of the salad, served cold.

Add the water and miso paste, combine until dissolve, simmer it.

Season with TUMIX® and AJI-NO-MOTO®. Mix well.

Add the shredded wakame and lala clam, bring it to a simmer.

Finish with sliced spring onions.