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Local wagashi specialties began to be produced in various regions of Japan, and a wagashi culture blossomed throughout the country. The design of nerikiri (練り切り), a beautiful fresh confection with various shapes and colors that characterizes wagashi, was created and developed in Kyoto during this period and spread to all parts of Japan ...
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.
Namagashi are usually freshly made and are much more moist than other wagashi, like higashi. [4] [3] It generally contains 30% more water than other types. Like other wagashi, namagashi are made of natural ingredients; additives are rarely used. Namagashi is generally served with tea, and it's traditionally eaten on New Year's for good luck. [2]
On February 26, 2018, in Washington DC, wagashi master chefs and members of the Matsukawaya Company made a hands-on presentation about the making a wagashi. It was founded in 1862 in Nagoya, Japan. [2] Currently, Yoshitaka Nishino is the CEO. [3] [4]
Gyūhi (求肥) is a form of wagashi (traditional Japanese sweets). Gyūhi is a softer variety of mochi (餅), and both are made from either glutinous rice or from mochiko (餅粉, glutinous rice flour). [1] Because gyūhi is more delicate, it is usually less frequently made and served than mochi.
Warabimochi (蕨 餅, warabi-mochi) is a wagashi (Japanese confection) made from warabiko (bracken starch) and covered or dipped in kinako (sweet toasted soybean flour). [1] [2] [3] Kuromitsu syrup is sometimes poured on top before serving as an added sweetener. [4]
In the center of a hanabiramochi is a layer of anko, a sweet bean paste, commonly the white kind made from sweetened mung beans. In the very center is a thin strip of sweetly flavoured gobo ( burdock ), which protrudes from the mochi on both sides.
A Kibi dango (吉備団子, きびだんご, "Kibi Province dumpling") is a type of wagashi sweet or snack with an eponymous reference to Kibi-no-kuni, an old province roughly coincident with today's Okayama Prefecture. It is made by forming gyūhi, a sort of soft mochi, into flat round cakes.
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