Or is it?
Rather than the flesh-and-bone variety, this is the bean-and-batter variety. Sweet azuki red bean paste filling (anko, koshi-an or tsubu-an) inside soft pancake batter, that is. Shaped into (why in the...?) fish - more specifically, our very own, tai, and cooked rather quickly in some contraption - a cross between a waffle iron and a foosball table.
tai + yaki (toast, roast, broiling, baking) = taiyaki
For Japanese children, taiyaki stands loom large, on the order of magnitude of an ice cream truck.
- ► 2008 (27)
- >gefilte fish vs. kamaboko
- >taiyaki the faux tai
- >the fat duck per se
- >poetry in degustation
- >pomegranate vodka, et al.
- >manti, mantu, mantou, mandoo, mandu, manju
- >akodai the red corkeye?
- >ishidai the false parrot fish
- >strewn with streusel
- >jackfruit and passionfruit
- >goat milk cheese a cappella
- >"nature fed" veal "roti a la broche"
- >Tokyo turnip
- >Noilly Prat vermouth with lobster
- >Hawaiian heart of peach palm
- >Sterling white sturgeon caviar at Per Se
- >yuzu butter
- >macarons aux noisettes from Per Se
- >Holstein vs. Brown Swiss
- >tea from Cameron Highlands
- >pig vs. pig
- >steamed pork siu mai
- >crispy on the inside, soft on the outside - donut...
- >foie gras and shark fin pork siu mai
- >Singaporean and Malaysian, on Chinese menus
- >sarang burung
- ▼ April (28)