What is the Japanese sweet that looks like a fish?
Taiyaki is a traditional Japanese sweets baked in the shape of a sea bream (tai). We talked about taiyaki with Kanbe Masamori, owner of an old taiyaki shop in Tokyo that attracts many customers from outside Japan.
Taiyaki (鯛焼き, lit. 'baked sea bream') is a Japanese fish-shaped cake, commonly sold as street food. It imitates the shape of tai (鯛, red sea bream), which it is named after.
Despite sounding like a savory Japanese fish cake, taiyaki is actually usually sweet. The exterior is a cross between a cake and a waffle, with a deliciously chewy batter that's crisp on the outside.
The ayu is highly prized for its flavour, mostly consumed in East Asia. Its flesh is distinctively sweet, with "melon and cucumber aromas". The main methods for obtaining ayu are by means of fly fishing, by using a fish trap, and by fishing with a decoy which is known as ayu-no-tomozuri in Japan.
Taiyaki (pronounced ``Tie-Yah-Kee'') is the quintessential Japanese street food and a very popular dessert at festivals. Westerners often wonder why taiyaki, a dessert, is shaped like a fish. It originated from imagawayaki, a very similar pastry which is a round shape rather than a fish shape.
【Taiyaki: Japan's Lucky Fish-Shaped Treat】 Taiyaki is a beloved Japanese street snack shaped like a fish, traditionally filled with sweet red bean paste. Its name means "baked sea bream," as the fish shape symbolizes good luck in Japanese culture.
They can be cooked in many ways, but the classic method is to coat them in salt and grill them whole over charcoal. They are the perfect bite with some good local sake.
Anko / sweetened red bean paste (あんこ in Japanese) is crushed red adzuki beans with sugar kneaded in. There are two types of anko: Tsubu-an, which is made by cooking adzuki beans so as not to crush the grains, and koshi-an, which is cooked adzuki paste with the outer skin removed.
It costs around 100-300 yen ($. 85/. 75€ - $2.55/2.25€), depending on the stuffing and where it is sold but Taiyaki is mainly an affordable snack for all!
Hanabiramochi is a Japanese sweet usually eaten at the beginning of the year. Kuzumochi are mochi cakes made of kuzuko. Manjū is a popular traditional Japanese confection; most have an outside made from flour, rice powder and buckwheat and a filling of red bean paste, made from boiled azuki beans and sugar.
Meito Puku Puku Tai Chocolate Fish combines the joy of snacking with a playful twist, featuring a fish-shaped, airy wafer shell filled with smooth chocolate mousse. This delightful treat is inspired by traditional Japanese 'taiyaki' but filled with rich, creamy chocolate that melts in your mouth.
Acharya Charaka describes four types of life - hitayu, ahitayu, sukhayu, and dukhayu which deals various shades of one's life on the view of physical, mental, social, and spiritual aspects of wellbeing.
Koi (Japanese: 鯉; Japanese: [koꜜi], literally "carp"), or more specifically nishikigoi (錦鯉; Japanese: [ɲiɕi̥kiꜜɡoi], literally "brocaded carp"), are colored varieties of carp (Cyprinus sp.) that are kept for decorative purposes in outdoor koi ponds or water gardens.
Ayu is a highly valued seafood in East Asia because of its unmistakable sweetish taste, whose aromas are said to remind of melon and cucumber. It has a pleasant texture and a strong umami taste.
Pike conger eel, often referred to as Hamo, plays an essential role in Kyoto's cuisine. It thrives in the seas influenced by warm currents, and several tons are caught annually in the Tango waters. However, most of the Hamo consumed in Kyoto comes from the Seto Inland Sea or the Genkai Sea.
Kinki, also known as Japanese Thornyhead fish, is a valuable species in Japan. It inhabits deep waters (up to 1,000 meters) in the Pacific Ocean, primarily found along the coastline of Hokkaido.
First, rinse the ayu under cold running water. Then, use the back of a spoon to gently remove the natural protective coating from the skin. Just be careful not to damage the delicate flesh beneath, and you'll get a nice, clean flavor without any muddiness.
Castella (カステラ, kasutera) is a type of Japanese sponge cake and is known for its sweet, moist brioche-style flavour and texture. It is based on cakes introduced to Japan by Portuguese merchants in the 16th century. It was then popularized in the city of Nagasaki, where it is considered a specialty.
It's also called Sanshoku Dango for its tri-colored look. Hanami dango is usually a combination of strawberry dango (pink), traditional dango (white), and matcha dango (green) and is a staple of the Japanese Cherry Blossom festival (Hanami).
