A skilled photographer, known for shooting for magazines like Number (Bungeishunju), recently visited my office, which also serves as the headquarters for Hokuroku.

 

While looking around the location and layout, he casually suggested:

 

“Why not open a taiyaki shop?”

 

For those unfamiliar, taiyaki is a fish-shaped pastry filled with sweet red bean paste. He noted that my office’s setup would be perfect for a shop.

 

Interestingly, this photographer had also run a pop-up pudding shop at an event.

 

“Wouldn’t it be fun to add ‘taiyaki shop owner’ to your editor’s title?”

 

His words sparked my curiosity, and I was convinced.

 

I immediately purchased a taiyaki mold and experimented by making some for my family. Unsurprisingly, challenges arose, but the process turned out to be a valuable learning experience.

 

Through this trial, I gained a deeper understanding of taiyaki’s ingredients and preparation. I also discovered that it takes some finesse to fill the tail and dorsal fin with sweet red bean paste.

 

I was also surprised to learn that taiyaki comes in two categories: “natural” and “farmed.” This discovery further piqued my interest.

 

Engaging in something unexpected like this has broadened my horizons in ways I didn’t anticipate.

 

That said, my first taiyaki attempt wasn’t perfect. The batter was slightly undercooked, resulting in a less-than-ideal texture.

 

After making adjustments, I plan to serve my improved creations to visitors at the office. As for officially opening a taiyaki shop? That’s a decision for the future.

 

Thank you for your continued support of Hokuroku this week.

 

Masayoshi Sakamoto
Editor-in-Chief