Taiyaki of Natural Products
The three most famous taiyakis are Naniwaya Sohonten (Azabu Juban), Wakaba (Yotsuya), and Yanagiya (Ningyocho). In recent years, however, Taiyaki Tomoe, which has a store on Asagaya’s Pearl Shopping Street, has been attracting attention.
The shop offers a variety of different types of taiyakis, such as umeboshi shiratama taiyaki, a taiyaki with a white bean ball mixed with umeboshi (pickled plum), and aojitsu sansho taiyaki, a taiyaki with a green pepper filling and salted pickled sansho (Japanese pepper). The Taiyaki no Aoki also known as, open Taiyaki, is made by opening and pressing a Taiyaki. The company also became a topic of conversation in the 2021 NTV drama “My Daughter Can’t Get a Boyfriend,” for which it provided guidance and supervision for the Taiyaki.
Of course, the taste is also a gem. The regular taiyakis are priced at 200 yen each, and the monthly specials are priced at 380 yen, but are often sold out. What is the hidden potential of taiyakis, which are often thought of as a convenient snack for the common man?
The Ichigo yaki offers the full flavor of Anko (red bean paste).
Everyone knows about taiyaki, but not many people know how delicious is the Ichigo yaki. The previous generation insisted on this because they thought many people would be pleased with the taste.
Says Sho Abe, manager of Tomoe-an.
“Ichigo yaki is a type of taiyaki that is made by baking each fish in its own mold. This style of taiyaki used to be the mainstream, but later mass-production-type baking tables were developed to bake more taiyaki at one time, and it became popular throughout Japan.
Some fans refer to the Ichigo yaki as “natural” and the mass-produced type as “farm-raised”. There is no saying which is tastier or less tasty; it is just a difference in the way it is grilled and the customers’ preferences. There are minor differences depending on the store, but I think the beauty of Ichigo-yaki is that a lot of sweet bean paste is wrapped in a crispy thin crust,” said Abe.
It takes a lot of skill to bake with a filling made with red bean paste from the tip of the nose to the tip of the tail with only a limited number of baked goods that can be baked at a time.
The sugar content of anko (red bean paste) is another reason why people want to try it again.
The bean paste used in our store has low sugar content. When the representative surveyed the sweetness of the “Gosanke” and other famous Japanese confectionery stores before opening the shop, he realized that the secret of its deliciousness lies in its low sugar content. The low sugar content brings the flavor of the azuki beans to the forefront.
The sweet red bean paste with a moderate sweetness has many fans, and for several years now, they have been selling 500 g of tsubuan (sweet bean paste) for 900 yen per pack exclusively during the year-end and New Year’s holidays.
Interview and text： Motoko Abekawa
Motoko Abegawa is a freelance writer mainly for the web. She is also involved in the production of books and corporate PR magazines. She does not specialize in any particular field, but covers a wide range of topics that intrigue her, including history, comedy, health, beauty, travel, gourmet food, and nursing care.
Photography： Kenji Kawato