1.
round filled cake; imagawayaki (regional name)
A round cake made by filling batter in a circular mold and cooking it with a sweet filling, typically red bean paste. This is the Kansai and western Japan term for what is called 今川焼き in the Kantō region.
回転焼きを二つください。
I'll have two kaitenyaki, please.
屋台で焼きたての回転焼きを買った。
I bought freshly made kaitenyaki from a street stall.
この回転焼きは中にクリームが入っていて、子どもに人気がある。
This kaitenyaki has cream filling inside and is popular with children.
From 回転 (rotation) + 焼き (grilled/baked). Named because the circular molds rotate during cooking. This sweet is one of the most famous examples of regional naming variation in Japanese food vocabulary.
The same food goes by many names depending on the region:
- 今川焼き: the standard/Kantō term
- 回転焼き: used in Kansai, Kyushu, and much of western Japan
- 大判焼き: used in parts of Kantō and central Japan
- 御座候: a brand name used as a generic term in the Kansai area
Traditional filling is 粒あん (chunky red bean paste) or 白あん (white bean paste), but modern variations include custard cream, chocolate, and cheese.
COMMON COLLOCATIONS:
- 焼きたての回転焼き: freshly baked kaitenyaki
- あんこ入りの回転焼き: kaitenyaki filled with red bean paste
- 回転焼きの屋台: kaitenyaki street stall