Live seafood is directly pressurized into high-quality treats—Kamakura’s “Octopus Senbei” is bigger than your face

▲Kamakura’s famous “Octopus Tako-yaki Senbei.”

Reported and photographed by You t
ru / Japan

“Every trip leaves behind a unique ‘flavor’ that lingers in your memory.” Known as the “Cat Island,” Kamakura is surrounded by the ocean, with lush greenery adding a perfect vacation vibe to the island. But on Kamakura, this exclusive “flavor” isn’t the saltiness of the sea or the fresh scent of the breeze through the trees—it’s the island-wide “octopus aroma.”


▲Kamakura, surrounded by the sea, is full of greenery.


▲Kamakura, with its leisurely vacation atmosphere, often sees people sketching when the weather is nice.

Carrying the umami of seawater hitting the beach, mixed with a hint of smokiness, as soon as you walk into Kamakura’s main pedestrian street, you can smell this rich “octopus aroma.” “Five octopus senbei, please!” Following the octopus scent and the crowd, it’s easy to spot this incredibly popular “Octopus Tako-yaki Senbei” shop on Kamakura’s main street, exuding a strong and appetizing aroma.


▲Following the octopus aroma, it’s easy to see the line of people waiting.


▲%The %? Fresh “small” octopus or sardines are placed on a high-pressure machine, coated with flour batter, and then pressed with a machine made of two large iron plates using high temperature and pressure. After 20 to 30 seconds, the freshly pressed octopus fuses with the batter into a single senbei, creating an entire piece bigger than a face—the “Octopus Tako-yaki Senbei.” This senbei not only smells smoky but also emanates a strong Kamakura octopus flavor.
 

The Kamakura-famous Octopus Tako-yaki Senbei is made in a very special way. Fresh “three-dimensional” small octopuses are placed on a high-pressure machine, coated with flour batter, and then pressed with a machine made of two large iron plates using high temperature and pressure. After 20 to 30 seconds, the freshly pressed octopus fuses with the batter into a single senbei, becoming a whole piece bigger than a face—the “Octopus Tako-yaki Senbei.” This senbei not only smells smoky but also emanates a strong Kamakura octopus flavor.


▲Small octopuses are marinated and coated with flour before being pressed.


▲After pressing, the shape of the octopus can still be seen in the senbei.


▲After trimming the edges.


▲Once cut in half, the octopus senbei is complete.


▲Octopus and lobster senbei bigger than a face, full of floury smokiness and ocean flavors.

The origin of the Octopus Tako-yaki Senbei stems from the fact that most island residents made their living through fishing, making ingredients easily accessible, which led to the development of this local specialty that is easy to preserve. When you take a bite of the Octopus Tako-yaki Senbei, the flour develops a slight smoky aroma from the pressing process, resulting in a crispy texture with a mild salty taste. While the original texture of the octopus is no longer discernible, the rich octopus flavor is present, infused within the pressed pores of the flour senbei, giving it a unique character.

Shops making “Octopus Tako-yaki Senbei” can be found all over Kamakura. Following the aroma around the island, mixed with the laid-back sentiment of sea breezes and leisure, this strongly ocean-flavored local specialty has thus become the first “flavor” that comes to many travelers’ minds when they recall Kamakura.