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A Sapporo pastry maker prepares obanyaki, griddled cakes filled with red bean, custard or thick caramel. (Betty Hallock / Los Angeles Times)
Obanyaki griddled pumpkin cakes with red bean and caramel fillings. (Betty Hallock / Los Angeles Times)
Ramen with chicken broth enhanced with the oil of saury fish. (Betty Hallock / Los Angeles Times)
Inari (fried tofu pockets) filled with shredded red snow crab meat and rice topped with red snow crab legs. (Betty Hallock / Los Angeles Times)
