Taiyaki • History of Must Try Japan Fish Shape Cake 鯛焼き

Whenever I have a chance (not enough 🥺) to visit Japan, I would make sure that I eat at least one taiyaki before leaving 😄

Fortunately, you are bound to stumble upon at least one taiyaki shop, when you are in big cities like Tokyo, Osaka, etc.

At the best shops, the taiyaki(s) are individually made, in individual cast iron moulds on long callipers.

Most shops use a multi mould.

Taiyaki consists of boiled azuki bean paste wrapped in a fish shaped shell of wheat flour, milk and egg (waffle) batter.

Traditionally grilled over wood or charcoal fire, today it is mostly by gas fire or electric coil.

Why do I love taiyaki?

The fish is too cute lah!

But, why the fish?

There are good reasons for it.

Taiyaki was created by Seijirō Kobe in Tokyo in 1909 (it's a recent thing!). Seijirō Kobe was selling imagawayaki but business was bad as many street vendors were selling the exact same drab looking thing - thick, round wheat batter cakes filled with azuki bean paste.

Imagawayaki was so-named because the yatai (food stall) that first sold it was located at Imagawa Bridge in the 1700s.

Another name for Imagawayaki is obanyaki, Ōban 大判 being the name of gold coins used in Edo period Japan. When Imagawayaki / obanyaki moved to Taiwan, it became known as wheel cake 車輪餅 i.e. shorn of all its cultural connections.

Back to taiyaki.

Under pressure to save his business, Seijirō Kobe hit upon the brilliant idea of making imagawayaki, in the shape of tai or red sea bream fish.

In Japanese culture, tai fish has long been associated with abundance and good fortune, and eaten to celebrate special occasions.

But, tai is expensive and not everyone has the chance to enjoy it.

So, Seijirō Kobe reinvented imagawayaki, transforming it into the tai fish shaped snack he called taiyaki 鯛焼き, literally baked sea bream (for obvious reasons).

It was an instant success and the rest as the cliché says, is history. With taiyaki, now everyone can get the blessings of tai fish, abundance and good fortune, at an affordable price. And, it tasted good too 😋

Seijirō Kobe's taiyaki shop, Naniwaya Sōhonten 浪花家総本店 is still running in Tokyo today. Today, taiyaki is found all over Japan in shops and department stores. It spread to Korea where it is known as bungeo-ppang or carp bread 붕어빵. Taiyaki is found around the world now, wherever Japanese and Korean communities are.

In fact, my first taiyaki was from Kevin's Taiyaki in a Korean supermarket in Toronto, Canada👈

Fell in love with it at first bite.

Taiyaki fillings now come in many flavours but my favourite is still good old azuki bean paste. In Japan, the bean paste is not overly smooth (can still see the bean and husk) and not too sweet. I also prefer those taiyaki shells that are crisp outside, fluffy inside and taste eggy.

Oh... This Japan trip I ate three taiyaki 🤭

My favourite from this trip, Naruto Taiyaki Hompo in Osaka. The thin golden brown shell was crisp outside, and the coarse soft azuki bean paste had a pronounced red bean taste which I like. It was also not overly sweet.

Stall name: Naruto Taiyaki Hompo 鳴門鯛焼本舗千日前相合橋店

Address: 1 Chome-4-10 Sennichimae, Chuo Ward, Osaka, 542-0074, Japan

Nearest MRT: 10 minutes walk from Namba station

Tel: +81 66 212 3838

Hours: 11am - 2am

Taiyaki • History of Must Try Japan Fish Shape Cake 鯛焼き

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