Talk:Taiyaki

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Changes: I removed the marger suggestion as there was no discussion on it. While the two cakes are pretty much identical, the pages for each are filled with their own respective cultures and languages (Korean and Japanese) and that would be lost if they are merged.

I corrected the description slightly to dscribe it as a cake or sweet, not a waffle, which is misleading. I also added different types of fillings and how it is made. —Preceding unsigned comment added by Resce (talk • contribs) 00:59, 14 July 2006

- Why is taiyaki considered a "bread-related stub"? It's a confection not a bread. —Preceding unsigned comment added by 67.169.112.106 (talk • contribs) 06:00, 11 November 2006

Can someone explain how you can just put batter in two sides of a mold then put them together and cook it? If you put the two sides together a 'batter' should fall out. A dough wouldn't, is it a dough? —Preceding unsigned comment added by 75.72.21.221 (talk) 04:48, 2 December 2007 (UTC)

- how to cook. 1. "ippon-yaki(一本焼き)" "tennen-mono(天然物)" http://www.pat.hi-ho.ne.jp/nokonoko-house/ippon/index.html http://209.85.175.104/search?q=cache:V4Xs3VFMb4oJ:www.pat.hi-ho.ne.jp/nokonoko-house/ippon/index.html+http://www.pat.hi-ho.ne.jp/nokonoko-house/ippon/index.html&hl=ja&ct=clnk&cd=1 2."youshoku-mono(養殖物)" http://shokken.com/event/tukurikata/taiyaki.htm --121.102.42.231 (talk) 02:23, 7 March 2008 (UTC)