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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.
This is a list of Japanese snacks (お菓子, okashi) and finger foods. It includes both brand name and generic snacks. It includes both brand name and generic snacks. Types
Botamochi: a sweet rice ball wrapped with anko (or an, thick azuki bean paste) Daifuku: general term for mochi (pounded sweet rice) stuffed with anko; Dango: a small, sticky, sweet Japanese dumpling, commonly skewered on a stick; Domyoji: wagashi made with anko (red beans) wrapped in sticky rice
See also Category:Wagashi about traditional Japanese sweets. Subcategories. This category has the following 2 subcategories, out of 2 total. C.
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] The second and more common method is acid hydrolysis of potato starch or sweet potato starch by adding acid, such as hydrochloric , sulfuric or nitric acids ...
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Jūbako (重箱, lit. "tiered boxes") are tiered boxes used to hold and present food in Japan. [1] The boxes are often used to hold osechi, foods traditional to the Japanese New Year, [2] or to hold takeaway lunches, or bento. A sagejū (提重, lit. "portable jūbako") or sagejūbako (提げ重箱), is a picnic set of jūbako in a carrier with ...