Natural Taiyaki!?

On Sundays, I like to take it easy,
and I'd like to share some thoughts
on things I love✨
Here we go!

Who even wants to know? Not that I know (lol)

I love, love, love red bean paste

I absolutely love Japanese sweets.
More than cakes loaded with whipped cream,
I definitely prefer Japanese sweets. I love red bean paste.

I even brought up Kashiwa-mochi
at Nao-cchama's event the other day (lol).
On top of that, it was even called a "swamp-like obsession,"
which I'm actually quite proud of myself for😂 (←I haven't learned my lesson!)

For someone like me,
there's a sign I've been curious about
for several years now.
The shop is a Taiyaki shop.
On the sign, it says"Natural Taiyaki".

Natural?
Natural!?
Even though it's baked?
It's a processed product made of flour, eggs, and red bean paste, right!?

Because of my line of work, I'm involved in product representation
and I also study things like the "Act against Unjustifiable Premiums and Misleading Representations."
So, I've always been bothered by whether"Natural"is an appropriate term
to use for Taiyaki.

But the other day, by chance,
that confusion was cleared up!!

"Natural" vs. "Farmed" Taiyaki

I also referred to this in the aforementioned "Kashiwa-mochi" article (*),
but the "Japan Anko Association"
solved my question!

Believe it or not!
The difference between "natural" and "farmed" Taiyaki
depends on how they are baked!

Have you ever
seen Taiyaki being baked?
What kind of baking method
do you imagine?

Is it one where you pour batter into a mold for each fish,
add the red bean paste, and bake it?
Or is it one where you bake several at once
using a cast-iron mold?
The baking method I often see
is the latter, but...

In other words, the ones I often see,
which are baked several at once,
are "farmed" Taiyaki!

I've never actually seen the "natural" type
that is baked one by one.
I guess "natural" ones
are rare after all?🤔

The terms "natural" and "farmed" for taiyaki
are not actually about real sea bream,
but are just a bit of entertainment.😊

They likely use the impression
conveyed by the word "natural"
to express the added value
of taiyaki being baked one by one.

Furthermore, "natural" taiyaki
allows for fine adjustments to the heat,
resulting in a thin, crispy crust with plenty of red bean paste,
while "farmed" taiyaki
is said to have a relatively chewier crust.

If asked which I prefer...
I've never had "natural" taiyaki,
so I'd love to try it, but
if I could have either, I wouldn't refuse.😊

That's all for this bit of trivia that benefits no one!
Is it going to be a deep-dive development again today? (￣▽￣)

(*) Click here for the Kashiwa-mochi article (lol)👇

#DeepDiveDevelopment
#WhatAreWeTalkingAbout

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