Akashi ware; Akashi pottery
Traditional pottery from Akashi, Hyogo Prefecture. Not to be confused with the food sense.
I bought an Akashi-ware vase.
Akashiyaki; Akashi-style takoyaki
A local specialty of Akashi: small round dumplings made from egg-rich batter, typically dipped in dashi broth. Often compared to takoyaki but softer and eaten with broth.
Akashiyaki is eaten dipped in dashi broth.
Standard spelling for both the pottery and the food.
Variant spelling without okurigana; less common but still seen.
From 明石 (Akashi, a city in Hyōgo Prefecture) + 焼き (yaki, 'grilled' or 'fired'). The pottery sense refers to ware fired in the Akashi region; the food sense refers to a grilled dish originating there.