Photo By: Elin Chow

Introduced in 1986, Imuraya Taiyaki Ice Cream is probably one of the most popular spin offs of Taiyaki, a classic Japanese street snack. The popular Japanese pastry is typically shaped like a Tai (Sea Bream) and filled with sweetened red bean paste. 

Sugar, Syrup, Red Bean, Dairy Products, Chocolate Coating (Contains Milk), Wafer (Contains Wheat), Vegetable Oils, Corn Starch, Egg Yolk, Reduced Syrup, Salt/Sorbitol, Processed Starch, Emulsifier, (Derived from Soybeans), Flavoring (Milk & Soybeans), Stabilizer (Polysaccharide Thickener), Caramel Coloring Leavener

Each pack of ice cream contains 253kcal, 4.3g of protein, 9.4g of fat and 37.9g of carbohydrate. 

Shaped like a fish, the adorable Japanese treat is sure to delight both kids and adults alike.

The ice cream sandwich consists of four layers: wafers, a thin layer of chocolate coating, a layer of Tsubuan, which is a type of chunky paste made from red adzuki beans, and vanilla ice cream filling. 

Surprisingly, the red bean paste goes well with the chocolate and vanilla ice cream. While the chunky red bean paste acts as a barrier preventing the ice cream from leaking onto your hands, the chocolate coating adds a crunchy texture. It was creamy but a little too sweet. 

The fish shaped shell was tasteless and has a slight chewy texture. It wasn't crispy, but wasn't soggy either. It was good, but I would like it better if it is without the red bean paste.