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Dango is a Japanese dumpling made with regular rice flour and glutinous rice flour. [1] They are usually made in round shapes, and three to five pieces are served on a skewer , which is called kushi-dango ( 串団子 ) .
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.
Tsukimi or Otsukimi (お月見), meaning, "moon-viewing", are Japanese festivals honoring the autumn moon, a variant of the Mid-Autumn Festival.The celebration of the full moon typically takes place on the 15th day of the eighth month of the traditional Japanese calendar, known as Jūgoya (十五夜, fifteenth night); [1] the waxing moon is celebrated on the 13th day of the ninth month, known ...
Fugetsu-Do is a one-of-a-kind confectionary in Los Angeles that still makes sweets the old-fashioned way and has been satisfying cravings for generations.
Mitarashi dango (みたらし団子、御手洗団子) are a type of Japanese dango (rice dumpling) covered with a sweet soy sauce glaze. They are skewered onto sticks in groups of 3–5 (traditionally 5) and are characterized by their glassy glaze and burnt fragrance.
While perhaps originally made from kibi (proso millet), [5] the modern recipe uses little or no millet, [a] and substantively differs from kibi dango (黍団子, "millet dumpling") of yore, famous from the Japanese heroic folk tale of Momotarō or "Peach Boy"; nevertheless, "Kibi dango" continues to be represented as being the same as the folk ...
Kibi dango (黍団子, きびだんご, "millet dumpling") is a Japanese dumpling made from the meal or flour of the kibi (proso millet) grain. [1] [2] The treat was used by folktale-hero Momotarō (the Peach Boy) to recruit his three beastly retainers (the dog, the monkey and the pheasant), in the commonly known version of the tale.
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.