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In Japanese cuisine, traditional sweets are known as wagashi, and are made using ingredients such as red bean paste and mochi. Though many desserts and sweets date back to the Edo period (1603–1867) and Meiji period (1868–1911), many modern-day sweets and desserts originating from Japan also exist.
Amanattō: traditional confectionery made of adzuki or other beans, covered with refined sugar after simmering with sugar syrup and drying. Dango: a Japanese dumpling and sweet made from mochiko (rice flour),[1] [citation not found] related to mochi. Hanabiramochi: a Japanese sweet (wagashi), usually eaten at the beginning of the year.
It is a small taste of what current Japanese multi-story malls, or subway stations, are like. The supermarket section sells fresh produce and certified Angus beef, as well as Japanese drinks and snacks such as Yakult, Calpis, Ramune, Ikechi Shrimp Chips, Pocari Sweat, Pocky, Pretz, and Japanese liquor such as Sake and Shōchū.
generic. Matcha chocolate - chocolate containing matcha; brand. Apollo (chocolate) [] - chocolate in shape of Apollo command module Choco Baby []; Choco Ball []; Crunky []; Crunky kids
A bowl of matcha tea on a lacquered tray with wagashi. In Japan, the word for sweets or confectionery, kashi (菓子), originally referred to fruits and nuts. [5] Fruits and nuts may be eaten as snacks between meals and served as "sweets" during a tea ceremony. [6]
See also Category:Wagashi about traditional Japanese sweets. Subcategories. This category has the following 2 subcategories, out of 2 total. C. ... Code of Conduct;
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Okinawan cuisine incorporates influences from Chinese cuisine and Southeast Asian cuisine due to its long history of trade. The sweet potato, introduced in Okinawa in 1605, became a staple food in Okinawa from then until the beginning of the 20th century.