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Sakura cheese (Sakura Chīzu (桜チーズ, literally "Sakura (Cherry Blossom) Cheese")) is a soft cheese created and produced by Kyodo Gakusha Shintoku Farm, in Hokkaidō, Japan. Sakura Cheese is a camembert style that is washed in local sake, Yachi Yanagi (ヤチヤナギ), dusted with locally harvested Dutch myrtle, and Sasayuki (笹雪) and ...
Wagashi (和菓子) is a traditional Japanese confectionery which is often served with tea, especially the types made of mochi, anko (azuki bean paste), and fruits. Wagashi is typically made from plant ingredients. [9] Wagashi are made in a wide variety of shapes and consistencies and with diverse ingredients and preparation methods.
Name Image Region Description Caravane cheese: The brand name of a camel milk cheese produced in Mauritania by Tiviski, [5] a company founded by Nancy Abeiderrhamane in 1987. The milk used to make the cheese is collected from the local animals of a thousand nomadic herdsmen, and is very difficult to produce, but yields a product that is low in lactose.
Megmilk Snow Brand Co., Ltd. (雪印メグミルク株式会社, Yukijirushi Megumiruku Kabushiki-gaisha, TYO: 2270), formerly Snow Brand Milk Products Co., Ltd. (雪印乳業株式会社, Yukijirushi Nyūgyō Kabushiki-gaisha, TYO: 2262) is one of the largest dairy companies in Japan.
This is a list of Japanese snacks (お菓子, okashi) and finger foods. It includes both brand name and generic snacks. Types. Anko, or sweet bean paste. Anko is ...
Castella (カステラ, kasutera) is a type of Japanese sponge cake and is known for its sweet, moist brioche-style flavour and texture. It is based on cakes introduced to Japan by Portuguese merchants in the 16th century. It was then popularized in the city of Nagasaki, where it is considered a specialty. [1]
It produces cheeses under the Rouge et Noir brand name. [15] Catherine Mathieson – (December 11, 1818 – September 14, 1883) New Zealand cheese and butter maker and community leader. Murray's Cheese – artisan cheese in Manhattan, owned by Kroger
Wagashi (和菓子, wa-gashi) is traditional Japanese confectionery, typically made using plant-based ingredients and with an emphasis on seasonality. Wagashi generally makes use of cooking methods that pre-date Western influence in Japan. It is often served with green tea. Most of today's wagashi was born during the Edo period (1603–1868 ...