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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.
The post 12 Popular Japanese Desserts You Have to Try appeared first on Taste of Home. From fresh individual-sized pots of caramel purin to chewy bites of mochi cake, here are the best recipes for ...
Goheimochi (Japanese: 五平餅) is a type of mochi made in the Chubu region of central Japan, specifically in Nagano, Gifu, and Aichi prefectures. [1] Unlike regular mochi it is coated with a type of sweet and sour sauce, usually composed of sugar, soy sauce, and mirin. [2] The mochi is then skewered and grilled.
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Daifukumochi (大福餅), or daifuku (大福) (literally "great luck"), is a wagashi, a type of Japanese confection, consisting of a small round mochi stuffed with a sweet filling, most commonly anko, a sweetened red bean paste made from azuki beans. Daifuku is often served with green tea. Daifuku (plain type) Daifuku comes in many varieties.
Honey toast (Japanese:ハニートースト), also known as Shibuya toast, [1] brick toast, and hanitō is a Japanese dessert that originated from the district of Shibuya during the Japanese asset price bubble, often served at karaoke bars. [2] It is also popular in other parts of the world, most prominently Taiwan, Thailand, and Singapore. [3 ...
A mochi (/ m oʊ t ʃ iː / MOH-chee; [1] Japanese もち, 餅 ⓘ) is a Japanese rice cake made of mochigome (もち米), a short-grain japonica glutinous rice, and sometimes other ingredients such as water, sugar, and cornstarch. The steamed rice is pounded into paste and molded into the desired shape.
Mitsumame (みつまめ) is a Japanese dessert.It is made of small cubes of agar jelly, a white translucent jelly made from red algae or seaweed.The agar is dissolved with water (or fruit juice such as apple juice) to make the jelly.