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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. Higashi: a type of wagashi, which is dry and contains very little moisture, and thus keeps relatively longer than other kinds of wagashi.
This is a list of Japanese soups and stews. Japanese cuisine is the food—ingredients, preparation and way of eating—of Japan. The phrase ichijū-sansai ( 一汁三菜 , "one soup, three sides" ) refers to the makeup of a typical meal served, but has roots in classic kaiseki , honzen , and yūsoku [ ja ] cuisine.
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A typical bento bought from a grocery store. A bento (弁当, bentō, Kyūjitai: 辨當) [1] is a Japanese-style single-portion take-out or home-packed meal, often for lunch, typically including rice and packaged in a box with a lid (often a segmented box with different parts of the meal placed in different sections).
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The Japanese had been making desserts for centuries before sugar was widely available in Japan. Many desserts commonly available in Japan can be traced back hundreds of years. [1] In Japanese cuisine, traditional sweets are known as wagashi, and are made using ingredients such as red bean paste and mochi.
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