Taiyaki (Japanese Fish-Shaped Cake) vs Koulourakia: Traditional Greek Butter Cookies

Taiyaki relies on a pourable batter of flour, milk, egg and a modest amount of sugar, rested and then cooked in a hot fish-shaped pan until the outside turns crisp and golden around a soft, warm filling of sweet red bean paste, which supplies most of the sweetness. Koulourakia instead start from a dough made by creaming butter with plenty of sugar, then adding eggs, vanilla and optional orange zest; here milk only loosens the dough and joins an egg-yolk wash. Rolled, twisted and baked, they come out golden, firm and buttery rather than filled.