Ningyo-yaki
Tokyo, Japan
These small, baked sponge cakes are shaped like traditional dolls, lanterns, or local landmarks and filled with sweet red bean paste. Cooked in cast-iron molds, they offer a delightful contrast between a fluffy exterior and a rich, sweet filling.
Why locals eat it
Developed during the Meiji era in the Ningyocho neighborhood, from which they take their name, these cakes became a popular souvenir for temple visitors. They are especially famous around Senso-ji temple in Asakusa.
Local tip
Buy them fresh and warm directly from the street-facing griddles for the best texture and aroma.
Typically made with
Wheat flour, Eggs, Sugar, Anko red bean paste, Water. Recipes vary — always check with the vendor if you have allergies.