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  2. Amorphophallus konjac - Wikipedia

    en.wikipedia.org/wiki/Amorphophallus_konjac

    The food made from the corm is known in English by its Japanese name, konnyaku. [5]: 595 [2] Two basic types of cake are made from konjac, white and black, as well as noodles, called shirataki. The corm of the konjac is often colloquially referred to as a yam, though it is not related to tubers of the family Dioscoreaceae.

  3. Ta-no-Kami - Wikipedia

    en.wikipedia.org/wiki/Ta-no-Kami

    Ta in Japanese means "rice fields". Ta-no-Kami is also called Noushin (kami of agriculture) or kami of peasants. Ta-no-Kami shares the kami of corn, the kami of water and the kami of defense, especially the kami of agriculture associated with mountain faith and veneration of the dead (faith in the sorei).

  4. Wotou - Wikipedia

    en.wikipedia.org/wiki/Wotou

    It was a cheap food for poor people, but a legend grew on how it became a dish served in the Imperial Kitchens. The legend says that during Empress Dowager Cixi's flight to Xi'an from the Battle of Peking (1900) when the Eight-Nation Alliance invaded China in the Boxer Rebellion, Cixi received a bunch of corn buns to satiate her hunger. After ...

  5. List of Japanese snacks - Wikipedia

    en.wikipedia.org/wiki/List_of_Japanese_snacks

    1.7 Corn. 1.8 Chocolate. 1.9 Ice cream ... This is a list of Japanese snacks (お菓子, okashi) and finger foods. It includes both brand name and generic snacks ...

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  7. Kyabetsu Tarō - Wikipedia

    en.wikipedia.org/wiki/Kyabetsu_Tarō

    Kyabetsu Tarō (Japanese: キャベツ太郎, Tarō being a common Japanese male first name) is a Japanese snack food made by the Kadō (菓道) company of Ibaraki Prefecture. [1] It consists of balls of corn [2] about 3 cm in diameter flavoured with small pieces of nori and Japanese brown sauce. It is a relatively low cost snack aimed at children.

  8. Mizuame - Wikipedia

    en.wikipedia.org/wiki/Mizuame

    Some mizuame are produced in a very similar fashion to corn syrup and are very similar in taste. Two methods are used to convert the starches to sugars. The traditional method is to take glutinous rice mixed with malt, and let the natural enzymatic process take place, converting the starch to syrup [1] which consists mainly of maltose. [2]

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