Turning Japanese

Turning Japanese

Yono, from Tegal, Central Java, flips takoyaki at his street-side
consisting of blanched octopus pieces in batter baked in a cast
iron tray, and is eaten hot with a topping of dried bonito
flakes, dried green seaweed flakes, red pickled ginger and a
special brown sauce. Yono learned the trade from a Japanese man
who gave the implements to Yono when he repatriated -- and who
apparently also left word not to reveal his identity. Yono's
stall is open every day from 6 p.m. to about 12:30 a.m., and is
closed on Sundays. His customers are mainly Japanese and
Indonesian, and he also delivers take-away orders to drivers
waiting in parked cars and to those dining in the area.