Obanyaki, Kaitenyaki, Imagawayaki: Which one is correct?

The round mold‑baked sweet known variously as Obanyaki, Kaitenyaki or Imagawayaki is one of Japan’s most charming examples of regional identity. At its core, it’s a simple confection: wheat‑based batter poured into a circular metal mold and filled with red bean paste, custard, or other sweet fillings. Yet despite its simplicity, this snack carries more than a hundred different names across Japan, each shaped by local history, community habits, and the small cultural ecosystems that define everyday life

July 28th has been officially registered as The Day to Debate the Name of Obanyaki! 大判焼の名前を皆で議論する日 (Ōban-shō no namae o mina de giron suru hi) in Japan. The anniversary was created by a Saitama based company that sells ingredients for foods like imagawayaki, takoyaki and taiyaki. They chose 7/28 because it can be read as "Na (7) ni (2) yaki (8)" a not do the question "what should we call it?"

The answer to what you do call it is almost like a litmus test as for where you are from. Obanyaki became widespread after a manufacturer in Ehime produced larger molds and promoted them nationwide. However, in Eastern Japan it is still called Imagawayaki. Meanwhile, in Hokkaido it is Oyaki, in Kyushu it is Horaku Manju and in Tohoku - Ajiman. There are others. Ultimately, all these names are “correct” just a variation that reveals how deeply regional identity lives in everyday food.

What do you call it?