{\an8} So you have a cassavayaki. {\an8}Inside of the cassavayakiis the braised cassava....

{\an8}[Timothy] So you have a cassavayaki. {\an8}Inside of the cassavayaki
is the braised cassava. We used cassava flour on the outside. {\an8}We also have some fried braised cassava
on the side. The cassava tuile with the manioc flour. [Darren] Then we roasted cassava {\an8}and infused that into the nitsume. We wanted to do a dish that reflected something you could eat cassava with
every day. Takoyaki is something
that's enjoyed throughout Japan. I make it in my restaurant. Tim, on his recent trip,
really enjoyed it. So it was just a way to translate
an ingredient that is maybe unfamiliar to us
into something that is familiar, and something that gives me memories
of walking down the streets of Osaka