Their name evokes the large coins (oban/大判) used from the 15th century onwards. But obanyaki (大判焼き) are made of dough, can be filled with almost anything (the most common is of course the red bean anko paste), are eaten almost hot and they are very, very tasty. Personally I prefer the custard cream filling and this shop in Nakano station is at the exact right spot for a small stop after training.
(For a bigger version of this picture both in color and black and white, check my "Japan Arekore" set on Flickr)
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