• How Imagawayaki Came About

    Imagawayaki (今川焼き), a traditional wagashi (Japanese dessert), is a staple at Japanese festivals and has also become popular in countries like Taiwan and South Korea. This dessert is crafted by pouring batter into a special pan—reminiscent of the “oban,” an old Japanese coin used from the late 16th to the 19th century, unlike the waffle iron’s honeycomb pattern. Traditionally filled with sweet azuki bean paste, imagawayaki has evolved to include a diverse array of fillings, from vanilla custard and various fruit custards to savory options like curry, assorted meats and vegetables, potato, and mayonnaise.

     

    The treat first appeared near the Imagawabashi Bridge in Kanda during the An’ei era (1772–1781) of the Edo period (1603–1867), which is how it got its name. Unlike dorayaki, which consists of two separate pancakes that sandwich the filling and are typically served cold, imagawayaki are cooked as a single piece with the filling enclosed within.

  • Noon International Japanese Imagawayaki Bean Cake

    Preparation

    Keep frozen until ready to use. Do not refreeze thawed product. Cooking times may vary.
    Microwave:
    1. Remove plastic packaging and place the frozen product on a plate.
    2. Cooking time varies slightly depending on the microwave:
    500W - 1 piece: 50 sec.
    2 pieces: 1 min. 20 sec.
    5 pieces: 3 min. 20 sec.
    600W - 1 piece: 40 seconds
    2 pieces: 1 min. 10 sec.
    5 pieces: 2 min. 50 sec.
    We recommend cooking at 500W or 600W to prevent uneven heating. This product is heated from the inside, so it is ready even if the skin does not get hot.
    For Extra Crispiness:
    After microwaving, place it in a toaster oven on the toast setting for about 1 minute and 30 seconds. This approach keeps the inside soft and warm while ensuring the outside becomes perfectly crunchy.
    Natural Thawing:
    1. Thaw at room temperature for about 1 hour and 30 minutes. Please eat as soon as possible after thawing.
    Note: Thawing in the refrigerator may dry out the skin.
  • Noon International Japanese Imagawayaki Bean Cake

    Japanese Imagawayaki Specifications

    Ingredients: Red beans paste (water, sugar, dried red beans, salt), wrap (wheat flour, sugar, fructose, rapeseed oil, egg, sodium bicarbonate, glucono delta-lactone, monosodium phosphate, monocalcium phosphate, potassium acid tartrate, dicalcium phosphate, honey, salt, oil powder (vegetable oil, corn syrup), propylene glycol esters of fatty acids, mono- and diglycerides of fatty acids, soy lecithin, sodium caseinate).

    Country of Origin: Product of Japan

    Features: A traditional Japanese snack with a crispy exterior and a soft, chewy interior. The sweet bean paste filling adds a touch of sweetness.

    Calories: 180 per serving

    Sodium: 170 mg.

    Carbs: 37 g.

    Protein: 4 g.

    Shelf life: 18 months

    Storage Condition: Keep at 0°F (-18°C) until ready to use

    Pack Style: 80 g. per piece x 10 pieces per bag, 8 bags per case

    Unit Dimensions L x W x H (in.): 5.9 x 6.9 x 2.8

    Case Dimensions L x W x H (in.): 11.8 x 13.4 x 6.4

    Gross Case Weight: 15 lbs.

    Net Case Weight: 14.13 lbs.

    Is the case clampable? No

    Minimum Commitment Quantity: Tentative 5800 cs

    Initial Lead Time (from commitment to first delivery): 6 months

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