AIImagawayaki
今川焼き
“A round, thick pancake bursting with filling — taiyaki's humble cousin.”
A thick, golden, disc-shaped cake — like a stuffed pancake or a round waffle pocket — filled with sweet bean paste or custard cream. Crispy outside, molten inside. Simple, warm, and dangerously easy to eat three of.
- Round Shape
- Many Names
- Filled Cake
- Sweetness
- 4 out of 5
- Spiciness
- 0 out of 5
- Richness
- 3 out of 5
- Adventure
- 2 out of 5
The Inside Scoop
Did you know?
This sweet has over 50 regional names — 'obanyaki,' 'kaiten-yaki,' 'taiko-manju,' and counting. Named after Imagawa Bridge in Edo-period Tokyo where it was first sold. Ask a local what they call it, and you'll learn exactly where they grew up.
How to eat
- 1Careful with the first bite — the filling inside can be piping hot, especially if freshly made.
- 2Street stall versions are best eaten immediately. The crispy outside and molten inside is a fleeting experience.
- 3Konbini versions are perfectly fine microwaved for 15–20 seconds to warm through.