Japanese Festival Food: Taiyaki

One of Japan's most recognizable sweet treats, and one of my personal favorites, taiyaki is a fish-shaped cake traditionally filled with sweet red bean paste. Despite its appearance, it contains no fish. The name combines tai (sea bream) and yaki (grilled or baked), with the snack shaped like a sea bream, a fish long associated with good fortune in Japan.

Taiyaki is made by pouring batter into a fish-shaped mold, adding the filling, and then covering it with a second layer of batter before cooking until golden brown. The result is a crisp exterior with a warm, soft center. While red bean paste remains the classic filling, modern versions can contain custard, chocolate, sweet potato, matcha cream, or even savory ingredients.

Although taiyaki can be enjoyed throughout the year from specialist shops, it is also a familiar sight at festival yatai. I took the photo in this post at Kawagoe Hikawa Shrine during the New Year Celebrations. Freshly cooked taiyaki is especially popular during the cooler weather, when the warm filling provides a comforting treat while walking around a festival.