Dorayaki with Azuki Beans, Mochi and Soy Sauce

Dorayaki is a classic Japanese confection consisting of two small pancake-like patties sandwiching a filling, most commonly sweet azuki bean paste. The dish’s origin dates to the early 20th century in Tokyo, though its concept of griddled castella-style cakes was influenced by Portuguese sweets introduced centuries earlier. The version that adds mochi and soy sauce represents a modern, savory-sweet twist that has gained popularity in certain regions, particularly Kanazawa. A notable example is found in Kanazawa’s Higashi Chaya District, as highlighted by the food program *Cosa mangiamo oggi?*—here the dorayaki is filled not only with traditional sweet azuki bean paste but also with a chewy piece of mochi and a brush of soy sauce, which adds umami depth. What distinguishes a great version of this variation is the balance of textures: the soft, airy pancakes should contrast with the smooth, slightly grainy bean paste and the firm, elastic mochi, while the soy sauce must be applied delicately so it enhances without overwhelming. Regional variations of dorayaki across Japan include fillings of chestnut cream, matcha custard, or even ice cream, but the Kanazawa interpretation stands out for its integration of savory elements, reflecting the city’s tradition of pairing sweets with tea and local condiments. The addition of mochi is also found in some Kanto-region dorayaki, but the deliberate use of soy sauce remains a distinctive Kanazawa innovation.