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Revision as of 21:08, 29 November 2020 by 219.203.34.129 (talk) (→Ingredients)(diff) ← Previous revision | Latest revision (diff) | Newer revision → (diff) Not to be confused with Teriyaki or Takoyaki. | This article needs additional citations for verification. Please help improve this article by adding citations to reliable sources. Unsourced material may be challenged and removed. Find sources: "Taiyaki" – news · newspapers · books · scholar · JSTOR (October 2019) (Learn how and when to remove this message) |
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| Course | Snack |
|---|---|
| Place of origin |  Japan |
| Region or state | Japanese-speaking areas |
| Main ingredients | Batter, sweetened azuki beans |
Taiyaki (鯛焼き, lit. 'baked sea bream') is a Japanese fish-shaped cake. It imitates the shape of the tai (Japanese red seabream), which it is named after. 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. Smaller, differently shaped versions called kingyoyaki (金魚焼き, lit. 'baked goldfish') are also available and often sold in bags of 5,10, or more.
In South Korea, Taiyaki are known as bungeo-ppang. Taiyaki are similar to imagawayaki, which are thick round cakes also filled with sweet azuki bean paste or custard.
Ingredients
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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.
History
Taiyaki is believed to have originated in Tokyo during the Meiji era. It is now popular all over Japan.
Taiyaki were brought to Korea as bungeo-ppang recently.
See also
- Wagashi, tea confections
- Bungeo-ppang, similar korean dish
- "Oyoge! Taiyaki-kun", a song
References
- "Sweets in Japan - which are your favourite ones? ^^". February 9, 2012. Retrieved April 13, 2017.
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