Local Famous Foods
Goemon-kadoya's Taiyaki
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Co., Ltd. Kato-bussan, Kadoya
3-15-14 Higashi-Nippori, Arakawa-ku, Tokyo, Japan

Features: fresh chicken eggs, milk, honey, red beans, sugar, syrup, wheat flour, etc


This Taiyaki store was exhibiting at a product exhibition with the slogan "A hidden gem of a store". . Many product fairs that bear the name of a region's products often fall short of expectations. Often I'm disappointed. But I've always trusted this department store's product exhibition for the most part. So I thought I'd try some of the Taiyaki in Tokyo.

Well, Taiyaki can be found all over the country, you know.

Even though this Taiyaki is an exhibition, it is a demonstration and the products are baked on site. This is the first time I've ever seen a cake like this. tsubuan, custard, black sesame, and white bean paste with white balls. I was going to buy five of them, but when I bought six of them, they came with a box, so I bought six of them! ~. I don't know what it is, but the atmosphere gets a lot better when it goes into the box~. ... even though it will only be empty within a few hours~.

When I went home, I opened the box and picked up Taiyaki, I found that it was a good I can smell it. Ugh, I can't stand it. When I took a bite from my tail, I found that it had some sweet bean paste in it too. (I saw them baked so that the anko would go in). Yeah, these are good.

But it doesn't have a distinctive taste! Then, I looked carefully at the description on the box, which says "Due to a patented machine, it does not become hard even if it gets cold. I did, and I see, it's soft and fluffy. It feels small, but instead it was a thick Taiyaki. Well, I guess you can't go wrong if you buy this one.

By the way, the "three Taiyaki restaurants" in Tokyo are Nanihaya So-honkan (Azabu Juban/established in 1909), Yanagiya (Ningyocho/established in 1916) and Wakaba (Yotsuya/established in 1953).

Taiyaki-kun" was modeled after the song "Oyoge! They still use the time-consuming method of grilling them one by one.

Also, according to the type of baking machine used, the ones that are baked one by one are natural, and the ones that are baked several at a time are farmed.

The original Naniwaka-ya uses white sugar (3:1 for azuki) and Wakaba uses granulated sugar and syrup to knead the azuki.
©Japanese Famous Foods , Update:2020/06/08