Let's talk about Taiyaki!
Here's how to make it with cardboard.
http://f17.aaa.livedoor.jp/~kemono/taiyaki/taiyaki.html
uguu... 2GET
At what step do you put in the anko?
Speaking of which, what does anko taste like, anyway?
人
（＿_）
＼（＿＿）／ >>3-san, you misspelled 'unko'!
（ ・∀・ ）
Unko is the red bean paste that taste very sweet. The sweetnest of the unko is depend on how much sugar you had add in during preparation. For chinese we also use unko to make moon cake, steam bun and other types of deserts. Most of the time the chinese add some dry mandarin orange peer or we call it "cheng pi" or "gan pi" during the preperation in order to add some unique fragrance.
Is it better to eat the taiyaki from the head or the tail? This is a vital issue.
Somehow, that seems kind of barbaric. ( ;o_o)
>>7
I've never eaten taiyaki, but logic predicts that it's best to eat from the tail, as the tail doesn't always contain an and by doing so, you, so to speak, 'save the best for last'.
I propose a massive research thread in /c of taiyaki eating characters, starting with Kanon and Mahoraba. Featuring at least one bite of course, for analysis.
It's best to eat the tail last. Because the tail has little to no paste in it, but as you eat the front, it pushes the paste back towards the tail. So when you eat it last, it has the most paste possible.
>>13
So even when there's no paste, the tail is hollow?
I have once come accross with a "top-3 taiyaki shops in the world" link somewhere, which was like:
Yanagiya ttp://www.chuo-kanko.or.jp/guide/shopping/takoyaki/takoyaki_02.html
2-11-3 Nihombashi Ningyo-cho, Chuo-ku, Tokyo 103-0013 Japan
phone: +81(3)3666-9901
Wakaba ttp://www.246.ne.jp/~i-ozawa/
1-10 Wakaba-cho, Shinjuku-ku, Tokyo 160-0011 Japan
phone: +81(3)3351-4396
Naniwaya ttp://www.azabujuban.or.jp/270shop/shoku2/shoku2-36/shoku2-36.html
1-8-14 Azabu Juban, Minato-ku, Tokyo 106-0045 Japan
phone: +81(3)3583-4975