Imagawayaki is a Japanese dessert often found at festivals. It is made of batter in a special pan (similar to a waffle iron but without the honeycomb pattern), and filled with sweet azuki bean paste, although it is becoming increasingly popular to use a wider variety of fillings such as potato and mayonnaise.Imagawayaki began to be sold near the Kanda Imagawabashi bridge during An’ei years (1772 – 1781) in the Edo period. The name of Imagawayaki originates from this time.
Various names
A store of imagawayaki (gozasōrō) in Sannomiya, Kobe, Japan.
Imagawayaki has various names by areas and eras.
Ōban’yaki (大判焼き?) — is major in Kansai region.
Kaiten’yaki (回転焼き?) — is major in Kansai and Kyūshū region.
Nijūyaki (二重焼き?)
Koban’yaki (小判焼き?)
Gishiyaki (義士焼き?)
Tomoeyaki (巴焼き?)
Taikoyaki (太鼓焼き?)
Bunkayaki (文化焼き?)
Taishōyaki (大正焼き?)
Jiyūyaki (自由焼き?)
Kaiten manjū (回転饅頭?)
Taiko manjū (太鼓饅頭?)
Fūfu manjū (夫婦饅頭?) or Fū man (フーマン?)
Oyaki (おやき?) — is different from “oyaki” in Nagano Prefecture.
Kintsuba (きんつば?) — is in some of Niigata Prefecture and Fukushima Prefecture, and different from “kintsuba” of wagashi.