Name: How to Make Wakaayu (Sweet Fish-Shaped Japanese Wagashi Recipe)
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Yield: 8
Cuisine: Japanese
Ingredients: 40g shiratama powder (for gyuhi sweet soft mochi); 60g sugar (for gyuhi sweet soft mochi); 60g water (for gyuhi sweet soft mochi); 60g beaten egg (for outer layer); 50g sugar (for outer layer); 10g honey (for outer layer); 25g water (for outer layer); 80g flour (for outer layer); 1g jusou (baking soda, for outer layer) or 2g baking powder, see step 1; 20g water (for jusou, see step 1)

How to Make Wakaayu (Sweet Fish-Shaped Japanese Wagashi Recipe)

Japanese Sweets Wagashi Sweetfish Kyoto Specialty Mochi-Like

Wakaayu is a popular Japanese summer sweet. This delightful fish-shaped wagashi is made with a soft gyuhi filling and a pancake-like outer layer, and it has become a favorite treat in wagashi specialty shops across Japan.

Interestingly, wakaayu is said to be based on another wagashi called chofu (調布) from Okayama prefecture, which has a similar texture but isn’t fish-shaped. Wakaayu incorporates a fish-like design inspired by the traditional ayu fishing technique, “ukai (鵜飼い),” which utilizes cormorants, especially famous on the Nagara River in Gifu Prefecture. Over time, wakaayu became a regional specialty in Gifu, spreading to Kyoto, where ayu from the Kamo and Katsura rivers is popular, and eventually reaching wagashi shops nationwide.

What makes wakaayu truly special is its design. Traditional wagashi shops use a branding iron to imprint a fish pattern, but at home, a BBQ skewer or fork can create the same effect.

Wakaayu consists of two layers: a pancake-like outer layer and soft mochi (gyuhi) inside. Some versions also include sweet azuki bean paste. Gyuhi is made from mochi-ko or shiratama-ko (glutinous rice flour), which is essential in many wagashi, including daifuku and nerikiri. For simplicity, this recipe uses shiratama-ko and a microwave method.

Jusou (baking soda) is used as a traditional Japanese leavening agent. It makes the dough expand more sideways, adds a slightly yellow color, and can taste bitter if overused. Baking powder can be substituted in double the amount.

While wakaayu may look intricate, it’s quite simple to make. Careful low-heat baking ensures the outer layer doesn’t burn. Folded in half over the gyuhi, you’ll have the signature fish shape in no time. Enjoy wakaayu with green tea, houjicha, matcha latte, milk, or coffee.

Overview

Prep time: 30 mins

Cook time: 45 mins

Total time: 1hr 15mins

Total servings: 8

Difficulty: Medium

Ingredients

40g shiratama powder (for gyuhi sweet soft mochi)
60g sugar (for gyuhi sweet soft mochi)
60g water (for gyuhi sweet soft mochi)
60g beaten egg (for outer layer)
50g sugar (for outer layer)
10g honey (for outer layer)
25g water (for outer layer)
80g flour (for outer layer)
1g jusou (baking soda, for outer layer) or 2g baking powder, see step 1
20g water (for jusou, see step 1)

Expert Tip

Shiratama powder is versatile and allows you to whip up delicious wagashi in just a few minutes, just like this recipe. Drizzle batter over low heat to avoid burning. If you don’t have a wagashi branding iron, a BBQ skewer or fork works perfectly for the fish design.

Instructions

1) Gather the Ingredients

When making gyuhi in the microwave, the quantity of ingredients I recommend is slightly more than what you would need for 8 portions of wakaayu. This extra amount helps handle the dough more easily. If you reduce the amount, it might not cook consistently.

If you’re using jusou, add the 20g of water to the Jusou before mixing it in. If using baking powder instead, skip the 20g of water and mix flour and baking powder together either beforehand or at step 2.

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2) Mix the Ingredients for the Outer Layer

In a bowl, whisk together beaten egg, sugar, honey, and 25g water until well combined.

If using baking powder, add it together with the flour at this step. Mix until smooth.

In a separate small bowl, dissolve the Jusou in 20g of water and add it to the main bowl. Combine thoroughly.

Let the batter rest for 30 minutes.

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3) Prepare the Gyuhi

In a bowl, mix Shiratama powder and sugar. Add water and stir until smooth.

Cover with plastic wrap and microwave for 1 minute and 30 seconds at 500W. Stir, then repeat the process once more.

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4) Cool the Gyuhi

Transfer the hot Gyuhi onto starch and spread into a square shape.

Allow to cool slightly.

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5) Cut the Gyuhi

Cut Gyuhi into 8 rectangular portions (~1.5cm × 6cm).

Remove excess starch and loosely cover with plastic wrap.

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6) Bake the Outer Layer

Lightly grease a frying pan.

Pour 1/8 portion of batter onto the pan over low heat. When bubbles appear, flip and cook the other side for 30 seconds. Remove from the pan.

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7) Wrap the Gyuhi

Place one piece of the outer layer on plastic wrap. Put one Gyuhi on the top half and fold over to wrap tightly, creating a fish shape.

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8) Branding the Fish Design

Heat a metal stick or BBQ skewer over an open flame for 5–10 seconds. Press carefully onto the outer layer to create the fish design. A fork can also be used. Serve and enjoy!

About the author

Megumi Moriya

Megumi is a recipe writer based in Chiba, Japan. She carries a Bachelor in the Faculty of Foreign Studies and is interested in creating content about Japanese cuisine and traditional confectioneries. Megumi is most interested in making Japanese recipe content, and in her free time, she likes to play the piano, make handcrafted goods, and hula dance. She hopes to inspire Japanese Taste readers to make Japanese recipes at home and of course share more about Japanese culture.

View articles by Megumi Moriya

How to Make Wakaayu (Sweet Fish-Shaped Japanese Wagashi Recipe)

Overview

Ingredients

Expert Tip