Imagawayaki (今川焼き, filled griddle cake)

Imagawayaki looks like a shopkeeper's secret because of the round brass mold. That is mostly theater, pleasant theater, but theater all the same. What matters is simple: a pourable egg-rich batter, a spoonful of anko, and heat low enough to let the middle cook before the outside burns.

The one detail that decides it is patience with the griddle. Too hot, and the faces brown before the batter has set around the filling. Too cool, and the cake dries out while you wait for color. You want a steady, moderate heat that gives you a lightly crisp shell, a tender crumb, and red bean paste warm enough to soften without leaking everywhere like a small domestic scandal.

Anko is the heart here, so choose it well. Tsubuan, the coarse red bean paste, gives a little texture and feels closer to the old street sweet; koshian, the smooth paste, makes a finer bite. Either is honmono. This is a confection, yes, but not a fussy one. In the method, not the menu, it belongs with everyday Japanese cooking: careful heat, restrained sweetness, and nothing hidden.