回転焼(かいてんや)き

かいてんやき
noun
round filled cake; the Kansai name for imagawayaki
dialectfood
1. round filled cake; the western-Japan name for imagawayaki
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(いまがわや)き in the Kantō region.
回転焼(かいてんや)きを二(ふた)つください。
I'll have two kaitenyaki, please.
屋台(やたい)で焼(や)きたての回転焼(かいてんや)きを買(か)った。
I bought freshly made kaitenyaki from a street stall.
この回転焼(かいてんや)きは中(なか)にクリームが入(はい)っていて、子(こ)どもに人気(にんき)がある。
This kaitenyaki has cream filling inside and is popular with children.

From 回転(かいてん) (rotation) + 焼(や)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(いまがわや)き: the standard/Kantō term
  • 回転焼(かいてんや)き: used in Kansai, Kyushu, and much of western Japan
  • 大判焼(おおばんや)き: used in parts of Kantō and central Japan
  • 御座候(ござそうろう): a brand name used as a generic term in the Kansai area

Traditional filling is 粒(つぶ)あん (chunky red bean paste) or 白(しろ)あん (white bean paste), but modern variations include custard cream, chocolate, and cheese.

Common collocations

  • 焼(や)きたての回転焼(かいてんや)き: freshly baked kaitenyaki
  • あんこ入(い)りの回転焼(かいてんや)き: kaitenyaki filled with red bean paste
  • 回転焼(かいてんや)きの屋台(やたい): kaitenyaki street stall

Related Words

Compare: 大判焼(おおばんや)き (large round filled cake)
general
Added 2026.5.8 20:13 · Revised 2026.10.7 3:24
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