Ningyo-yaki
Tokyo, Japan
Ningyo-yaki are small Tokyo sponge cakes baked in shaped molds and traditionally filled with sweet red bean paste. The molds can produce figures, dolls, lanterns or other recognizable shapes, giving the snack a playful appearance while the inside remains soft and lightly sweet.
Ningyo-yaki is particularly associated with Asakusa, where the snack has long been sold to visitors exploring the area's temples and traditional streets. It is easy to eat while walking and makes a useful introduction to Tokyo's older-style sweets rather than the more elaborate desserts found in modern pastry shops.
Why locals eat it
Ningyo-yaki is closely connected with Asakusa and Tokyo's traditional shitamachi culture. Its association with popular sightseeing areas helped turn it into one of the city's recognizable small sweets.
Local tip
Eat them warm if you find them freshly baked. The contrast between the soft cake and warm red bean filling is much better than when they have cooled completely.
Typically made with
Wheat flour, Eggs, Sugar, Anko red bean paste, Water. Recipes vary — always check with the vendor if you have allergies.