Nama Dorayaki: Yummy Bun with Fresh Cream

Have you ever watched the long serialized anime “Doraemon (ドラえもん)”? If your answer is yes, you should know the gadget cat’s favorite snack “Dorayaki (どら焼き)“, which is called “yummy buns” in the English-version of Doraemon.

For the unfamiliar, Dorayaki is a traditional Japanese confection consisting of 2 small, moist pancakes with a sweet red bean paste filling called “Anko (餡子)” in the middle.

The pancake is made from wheat flour, sugar, and egg, and the addition of honey gives its dough some moisture. Unlike Imagawayaki, the yummy bun Dorayaki isn’t usually served hot.

In modern times, Dorayaki is available in several types, among which “Nama Dorayaki (生どら焼き: literally Fresh Dorayaki)”, also known as “Nama Dora (生どら)”, is especially popular.

Nama Dorayaki (生どら焼き)

Nama Dorayaki

Nama Dorayaki, or Nama Dora, was first made and sold by a cake shop in the town of Rifu, Miyagi Prefecture, “Kato Maronie (カトーマロニエ)”. Actually, one primary difference between Nama Dorayaki and regular Dorayaki is whether the filling contains fresh cream or not.

Other than the regular combination of fresh cream and Anko, various ingredients, such as custard cream, chocolate cream, or fruit jam, are used in the filling for Nama Dorayaki.

Easy Recipe 

By the way, it is quite difficult to get Japanese Nama Dorayaki unless you are in Japan because the pancake needs to be kept refrigerated. However, if you can get regular Dorayaki, you can effortlessly make Nama Dorayaki using that. 

A simple way; just add some fresh or whipped cream (chocolate cream or jam) to the Anko filling! It is very easy, isn’t it? so if you are interested in this modern Dorayaki pancake, why not try this method once? 


Hi, I'm Tomo, a Japanese blogger living in Niigata Prefecture, Japan. For the purpose of enriching your life, I would like to introduce things about Japan on this blog, especially unique Japanese products, cooking recipes, cultures, and facts and trivia.

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

%d bloggers like this: