“Nezu-no-Taiyaki” is one of Nezu specialties. There are already people lined up at the shop in the morning. When you walk out from Exit 1 of Tokyo Metro Nezu Station, their great smell stimulates your appetite.
One of this taiyaki’s features is a whole lot of bean paste in thin skin. Not mention the neighbors, many people come from far away to buy them. Let’s find out the secret of its popularity.
“Nezu-no-Taiyaki” was established in 1952 as a branch of “Yanagiya” based in Ningyocho. Later, it became a franchise shop, and then returned the franchise-ship in 1999. Taiyaki lovers call the taiyaki fish baked with individual mold “wild-caught,” and call the one baked on multiple cavity plate “farm-raised.” This shop’s taiyaki is the wild-caught one. They have made taiyaki one by one using casting mold since the shop opened.
The secret of the deliciousness is baking with individual mold. The owner says, “Quickly baking at high temperature gives crispy texture to the skin.”
The second secret of the deliciousness is the bean paste. They make two cylindrical containers of bean paste every morning and use them up on the day. The ingredients are no more than Hokkaido adzuki bean, sugar, water and salt. The adzuki beans are not from Tokachi but from Central Hokkaido like Ishikari. Because those small size beans are the most suitable to leave grains.
You will enjoy the Nezu-no-Taiyaki’s combination of soft bean paste and crispy thin skin. Since they cannot make so much bean paste, their taiyaki may be sold out quickly. It depends on the day, but sometimes they are sold out early in the afternoon. So please come to the shop at the time it opens.
Nov. 2019 Text: Ryoko Kuraishi Photo: Yasuo Yamaguchi