Imagawayaki and Obanyaki are the same thing or different?
“Imagawayaki (今川焼き)” is a classic Japanese cake with a sweet filling like “Anko (餡子)” sweet red bean paste and custard cream, and its pancake-like dough is made from wheat flour, egg and sugar. The cake is slightly crispy on the outside and soft chewy on the inside.
Imagawayaki is a cake that Japanese street food stalls often offer at festivals, so if you have a chance to go to summer festivals in Japan, you will see some street food stalls making and selling Imagawayaki cakes. Not only during the summer season, but it is enjoyed throughout the year in Japan.
The reason why the Japanese cake is called Imagawa-Yaki
When it comes to the reason why the Japanese cake is called “Imagawa-Yaki (今川焼き)”, there is a legend that a shop near a bridge called “Imagawa-Bashi (今川橋)” in Edo (present-day Tokyo) created the cake for the first time in the middle of the Edo period (1772 – 1781) and started selling them.
Hence, the Japanese cake originally has the name “Imagawa-Yaki”. However, in modern times, it is also known by many different names.
Obanyaki (大判焼き) and Kaitenyaki (回転焼き)
In addition to the original name, Imagawayaki, actually the Japanese cake is also known as “Obanyaki (大判焼き)” nationwide.
Other than these 2 given names, the people living in Osaka, Kyoto, Nara, Wakayama, and the Kyushu district call the cake “Kaitenyaki (回転焼き)”, those living in Hokkaido, Aomori, and Iwate call it “Oyaki (おやき)”, and in Hiroshima Prefecture Imagawayaki is known as “Nijyuyaki (二重焼き)”.
The following shows how Imagawayaki is called in each region of Japan.
- Obanyaki (大判焼き) – in various areas of Japan
- Kaitenyaki (回転焼き) – in Osaka, Kyoto, Nara, Wakayama and the Kyushu district
- Oyaki (おやき) – in Hokkaido, Aomori, and Iwate
- Nijyuyaki (二重焼き) – in Hiroshima Prefecture
- Nanakoshiyaki (七越焼き) – in Toyama Prefecture
- Gozasoro (御座候) – in Hyogo Prefecture
- Asakusayaki (浅草焼) – in Aomori Prefecture
- Ajiman (あじまん) – in Yamagata Prefecture
(Reference page : Wikipedia 今川焼き )