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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.
Anmitsu (あんみつ, rarely 餡蜜) is a wagashi [1] [2] (Japanese dessert) that dates to the Meiji era. [3] It is made of small cubes of agar jelly, a white translucent jelly made from red algae. [3] The agar is dissolved with water (or fruit juice such as apple juice) to make the jelly.
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.
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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 ...
The word Wa means "Japanese", and kashi becomes gashi in compound words, wagashi therefore means "Japanese confectionery". [ 6 ] [ 7 ] In 1603, the first year of the Edo period (1603–1868), the term kashi ( 菓子 ) meant both confectionery and fruit, and was more commonly used to refer to fruit.
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.
Tajimamori's role as god of sweets also originates in this story: the last character in the name of the fruit simply meant "fruit" at the time, but now refers to "sweets". Tajimamori is enshrined as the god of sweets in Nakashima Shrine [ ja ] in Hyōgo Prefecture , and through bunrei at various other shrines throughout the nation.