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| They are similar to {{nihongo|]|今川焼き}}, which are thick round cakes also filled with sweet azuki bean paste or custard. | They are similar to {{nihongo|]|今川焼き}}, which are thick round cakes also filled with sweet azuki bean paste or custard. | ||
| A similar item (adapted during the ]), shaped like ] rather than sea bream, is served from street stalls in ], where they are known as '']''. | A similar item (adapted during the ]), shaped like ] rather than sea bream, is served from street stalls in ], where they are known as '']'' (붕어빵). | ||
| ==See also== | ==See also== | ||
Revision as of 15:51, 19 March 2018
Not to be confused with Takoyaki. | |
| Course | Snack |
|---|---|
| Place of origin | Japan |
| Region or state | Japanese-speaking areas |
| Main ingredients | Batter, sweetened azuki beans |
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Taiyaki (鯛焼き, , literally "baked sea bream") is a Japanese fish-shaped cake. It imitates the shape of Tai (Japanese Red seabream). It is also the origin of the name.The most common filling is red bean paste that is made from sweetened azuki beans. Other common fillings may be custard, chocolate, cheese, or sweet potato. Some shops even sell taiyaki with okonomiyaki, gyoza filling, or a sausage inside.
Taiyaki is made using regular pancake or waffle batter. The batter is poured into a fish-shaped mold for each side. The filling is then put on one side and the mold is closed. It is then cooked on both sides until golden brown.
Taiyaki is believed to have originated in Tokyo during the Meiji era, and can now be found all over Japan, especially at food courts of supermarkets and at Japanese festivals (祭, matsuri).
They are similar to imagawayaki (今川焼き), which are thick round cakes also filled with sweet azuki bean paste or custard.
A similar item (adapted during the Japanese occupation of Korea), shaped like carp rather than sea bream, is served from street stalls in South Korea, where they are known as bungeo-ppang (붕어빵).
See also
References
- "Sweets in Japan - which are your favourite ones? ^^". February 9, 2012. Retrieved April 13, 2017.