Tag Archives: Taiyaki

Matcha Tea Taiyaki, Oden & Yakisoba at Taiyakiya in Ieyama, Shimada City!


Service: Shy but very friendly
Equipment & facilities: Old but very clean. Excellent washroom.
Prices: Very reasonable
Strong points: Matcha Tea Taiyaki, Shizuoka-Style Oden, Yakisoba, Ramen.


Many visitors, local or tourists, make a point to stop at Ieyama Station along the OOi River Railway Line for many reasons.
One of them is a place where they make rare taiyaki with a dough mixed with local green tea matcha powder.
Incidentally the region is famed all over Japan for its green tea!


Taiyakiya takes years back into old Japan. It is more than 50 year old in any case, although the washroom has been renovated.
As for the rest it is typical Japan of the 1960’S!


The owner, a second generation, must be the most photographed local personality as TV from as far as Tokyo come for regular shows!
He and his wife are a bit shy but so kind and attentive!


Their takiyaki are enormous by Japanese standards, The husband cook them and his wife cut them!
“Taiyaki” is called such because “tai” means “seabream”, a symbol of abundance, and “yaki” for “baked/grilled/cooked”!


If you do not eat them on site they will be carefully packed in a tea green  paper bag to take back home or on your trip! (140 yen a piece/1.20 US$/1.10 Euro in 2016)


In fact they will wrapped twice!


Enormous taiyaki! The green color will start fading with the decrease of temperature, so take photos of them out of the plaque!


They are filled with sweet, but not cloy, red bean paste called “anko/餡子” in Japanese! The chef explained that he tried a long time ago to fill them with white bean paste mixed with matcha tea, but it just did not work!


Ieyama can be cold in winter and their oden are very popular, especially the locals!


Typical very dark Shizuoka-style oden! (80 yen a piece/0.70 US$, 0.65 Euro in 2016)


Served with “aonori/dry seaweed and dry fish” powder mixture and hot Japanese mustard in typical Shizuoka fashion!


The chef just moves to another hot plate for yakisoba!


Enormous serving for a ridiculously low price! (450 yen/4 US $/3.50 Euros in 2016)


Interestingly enough, the owners expect you to share it and provide small plates for you and friends!


To tell the truth I ate it all by myself!


Japanese yakisoba is a cross between Chinese fried noodles and western pasta, so they should please everyone!
Next time I will sample their ramen!


428-0104 Shimada City, Kawane Cho, Ieyama, 668-3
Tel.: 0547-53-2275
Opening hours: 10:00~15:30
Closed on Thursdays (sometimes closed on Wednesdays and 3rd Sunday of the month)
HOMEPAGE (Japanese)


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Must-see tasting websites:

-Sake: Ichi For The Michi by Rebekah Wilson-Lye in Tokyo, Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World
-Wine: Palate To Pen, Warren Bobrow, Cellar Tours, Ancient Fire Wines Blog
-Beer: Another Pint, Please!, Beering In Good Mind: All about Craft Beer in Kansai by Nevitt Reagan!
ABRACADABREW, Magical Craftbeer from Japan
-Whisky: Nonjatta: All about whisky in Japan by Stefan Van Eycken
-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery

Non gastronomy must-see sites by Shizuoka Residents

HIGHOCTANE/HAIOKU by Nick Itoh in Shizuoka City

Japanese Cake: Taiyaki/”Baked Seabream”


There are may Japanese traditional cakes making their way abroad these days.
But have ever heard of “Taiyaki”?

Frst of all, do not confuse it “Takoyaki”!

Taiyaki (たい焼き, , literally “baked seabream”) is a Japanese fish-shaped cake. The most common filling is red bean paste that is made from sweetened azuki beans.
Other common fillings may be custard, chocolate, or cheese. Some shops even sell taiyaki with okonomiyaki, gyoza filling, or a sausage inside.


Taiyaki is made using regular pancake or waffle batter. The batter is poured into a fish-shaped mold for each side. The filling is then put on one side and the mold is closed. It is then cooked on both sides until golden brown.


Taiyaki was first baked by a sweet shop Naniwaya in Azabu, Tokyo in 1909, and now can be found all over Japan, especially at food courts of supermarkets and Japanese festivals (祭, matsuri) and other Asian countries (for example Korea, but they call it buunga baang).

They are similar to imagawayaki (今川焼き?, which are thick round cakes also filled with sweet azuki bean paste or custard.

They come in different shapes according to the occasion or/and area:


In Fukushima Prefecture where the Aquamarine Fukushima is located they sell taiyaki made from a mold reminscent of the famed coelacanth!


In some areas they make a taiyaki in the shape of a carp floater to commemorate Boys Day on May 5th!


As for Shizuoka Prefecture, people in Ieyama along the Oigawa Railway make a taiyaki with matcha tea!

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