What is taiyaki?
A story of reimagined traditions, joyful living, and a little bit of sourdough magic.
A Beloved Street Food
Taiyaki (たい焼き) is a beloved Japanese street food that first appeared in Tokyo in the early 1900s. It’s a fish-shaped cake, traditionally filled with anko — a sweet paste made from red azuki beans — and cooked in a cast iron mold until golden and crisp at the edges.
The shape isn’t random: it’s modeled after the tai (sea bream), a fish seen as a symbol of good fortune and celebration in Japanese culture. In fact, taiyaki roughly translates to “baked sea bream,” and the treat is often served during festivals and special occasions. You’ll find it fresh off the griddle at yatai (street stalls), wrapped in paper, still warm, with steam curling out from its smiling mouth.
Over time, taiyaki has evolved. Today, it’s filled with everything from custard and chocolate to sweet potato and cheese — even transformed into soft-serve cones or savory sandwiches. But at its heart, taiyaki remains what it’s always been: a small, joyful bite of comfort and everyday magic. A little fish full of something warm.
A Living Tradition
Sourdough is another time-honored tradition — a way of leavening bread that predates commercial yeast by thousands of years. At its heart is the sourdough starter: a bubbly, living culture of wild yeast and bacteria that needs warmth, regular feeding, and a little bit of patience. Keeping a starter is like keeping a pet — it asks for care, and in return, it gives rise to something nourishing and alive.
Working with sourdough connects me to the rhythms of fermentation, to ancestral ways of baking, and to a slower, more thoughtful approach to food.
Where Traditions Meet
Bringing sourdough and taiyaki together may seem unexpected, but to me, it feels natural — a meeting of two traditions rooted in care, craft, and celebration. Taiyaki carries the spirit of joyful street food; sourdough carries the quiet wisdom of ancient baking. By weaving them together, I hope to create something both familiar and new — a gentle bridge between cultures, between past and present, between sweetness and sustenance.
A Layers of Lemon Twist
At Layers of Lemon, taiyaki is reimagined with care — naturally leavened with sourdough, a living fermentation that brings lightness, depth, and gentle nourishment to every bite. Instead of a conventional pancake-style batter, I use intentional ingredients: cage-free eggs, unbleached flour, raw local honey, oat milk, flaxseed, and my bubbly sourdough starter.
This recipe is my love letter to tradition — honoring the joyful, festive spirit of taiyaki while offering a uniquely mindful take, rooted in nourishment, slowness, and celebration. It’s taiyaki with a little extra heart and soul.
Made to Be Shared
At Layers of Lemon, taiyaki is more than a dessert — it’s an invitation. To gather, to savor, to pause for something warm and made with intention. Whether you meet it through our traveling cart or try baking it at home, I hope it brings a little magic to your table.
Want to make your own?
Printable recipe cards coming soon — filled with our sourdough batter, seasonal filling ideas, and tips for joyful baking. [Link coming soon!]
Planning something special?
Custom taiyaki carts and celebration cakes are available for birthdays, showers, weddings, and joyful gatherings of all kinds. Let’s bring a little extra sweetness to your next event.
