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.