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Uirō (Japanese: 外郎, 外良, ういろう), also known as uirō-mochi (外郎餅), is a traditional Japanese steamed cake made of glutinous rice flour and sugar. [1] It is chewy, similar to mochi, and subtly sweet. Flavors include azuki bean paste, green tea , yuzu, strawberry and chestnut.
Chawanmushi (茶碗蒸し, chawanmushi, literally "tea cup steam" or "steamed in a tea bowl") is a savoury egg custard dish in Japanese cuisine. [1] Unlike many other custards, it is usually eaten as a dish in a meal, as chawanmushi contains savory rather than sweet ingredients.
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.
Mochi: steamed sweet rice pounded into a solid, sticky, and somewhat translucent mass. Oshiruko: a warm, sweet red bean soup with mochi: rice cake. Uirō: a steamed cake made of rice flour. Taiyaki: a fried, fish-shaped cake, usually with a sweet filling such as a red bean paste.
A cake traditionally made with a pound each of its four main ingredients (flour, butter, eggs, and sugar); today, ingredient proportions vary. Princess cake: Sweden: A cake with alternating layers of sponge cake and whipped cream followed a layer of fresh raspberries and a layer of custard; all these layers are topped with a layer of marzipan.
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Kamaboko is often sold in semicylindrical loaves, some featuring artistic patterns, such as the pink spiral on each slice of narutomaki, named after the well-known tidal whirlpool near the Japanese city of Naruto. There is no precise English translation for kamaboko. Rough equivalents are fish paste, fish loaf, fish cake, and fish sausage. [1]
Image credits: Photoglob Zürich As evident from Niépce's and Maxwell's experiments, and as photographic process historian Mark Osterman told Bored Panda, the processes behind colored photographs ...