Taiyaki
Taiyaki
Taiyaki are fish-shaped Japanese waffles, cooked in a hinged cast iron or aluminium mold and filled with sweet red bean paste β anko β in the traditional version, though modern variations include custard, chocolate, matcha cream, cheese and sweet potato. The fish shape, which represents sea bream (tai), is associated with good fortune in Japan, which is part of the reason they have been such an enduring symbol of Japanese festival food since their introduction in the early twentieth century. Today they are found at matsuri festivals, street stalls, department store basement food halls and increasingly at dedicated taiyaki shops in cities around the world.
Making taiyaki at home is a rewarding project that produces results considerably better than most commercially available versions, primarily because the batter can be made fresh, the filling can be chosen and controlled, and the molds can be used at exactly the right temperature for optimal texture. The ideal taiyaki has a thin, crispy shell with a slight caramelised surface and a generous, smooth anko filling that fills the cavity completely without leaving air pockets.
The molds in this collection are made from cast iron and aluminium, both of which heat evenly and produce the characteristic golden surface finish. Cast iron molds heat more slowly but retain temperature better, which is helpful for consistent results when making multiple taiyaki in succession. Aluminium molds are lighter and faster to heat, better for quick production. Both produce excellent results and the choice is largely a matter of preference and cooking style.
Red bean paste, available in the ingredients section of this collection, comes in both tsubu-an (chunky) and koshi-an (smooth) styles β both are traditional, and the preference between them is entirely personal.
Discover more in our subcategories:
Browse our molds and cutters for more baking tools, and explore drinkware to serve alongside.
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