 Twotaiyaki | |
| Course | Snack |
|---|---|
| Place of origin | Japan |
| Region or state | Honshu |
| Main ingredients | Batter, sweetenedadzuki beans |
Taiyaki (鯛焼き,lit. 'bakedsea bream') is aJapanese fish-shaped cake, commonly sold asstreet food. It imitates the shape oftai (鯛,red sea bream), which it is named after.[1] The most commonfilling isanko. Some shops even selltaiyaki withokonomiyaki,gyoza filling, or asausage inside. Smaller, differently shaped versions calledkingyoyaki (金魚焼き,lit. 'bakedgoldfish') are also available and often sold in bags of five, ten, or more.
Taiyaki is similar toimagawayaki, which is a thick round cake, also filled with sweet adzuki bean paste or custard.
Taiyaki is made using regularpancake orwafflebatter. The batter is poured into a fish-shapedmold 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 was first sold inJapan in 1909. It is essentially a reshaped form ofimagawayaki, an already popular snack made by wrapping bean paste in flour skin.
Seijirō Kobe, founder of the storeNaniwaya Sōhonten (浪花家総本店),[2] was having trouble selling hisimagawayaki, so he decided to bake the cakes into fish shapes resemblingtai, or red sea bream.Tai is considered a symbol of luck and fortune in Japan and was an expensive fish only affordable by the higher classes or on special occasions. Masamori Kobe, the fourth owner of the store, stated that Seijirō wanted to give ordinary people a taste of the expensive fish at low prices.[3]
Since its creation,taiyaki has evolved into many variations, with different ingredients being used for filling and batter, as well as variations in shapes and sizes.
Taiyaki was introduced toKorea during theJapanese colonial period, where it is known asbungeo-ppang.
During the postwar period,taiyaki spread to other Asian countries, as well as the rest of the world.
{{cite book}}: CS1 maint: others (link)| Shushoku |
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