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Dorayaki (どら焼き, どらやき, 銅鑼焼き, ドラ焼き) is a type of Japanese confection. It consists of two small pancake -like patties made from castella wrapped around a filling of sweet azuki bean paste .
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.
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 ...
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.
Generally, dango falls under the category of wagashi (Japanese confectionery), and is often served with green tea. It is eaten year-round, but the different varieties are traditionally eaten in given seasons. Dango is sometimes compared with mochi, but is different in that mochi is generally made only with glutinous rice.
Imagawayaki (今川焼き) is a wagashi [1] [2] (Japanese dessert) often found at Japanese festivals as well as outside Japan, in countries such as Taiwan and South Korea.It is made of batter in a special pan (similar to a waffle iron but without the honeycomb pattern and instead resembles an "oban" which was the old Japanese coin used during the second half of the 16th century until the 19th ...
Yōkan is a wagashi made of red bean paste, agar, and sugar. It is usually sold in a block form, and eaten in slices. There are two main types: neri yōkan and mizu yōkan. Mizu means "water", and indicates that it is made with more water than usual.
It is commonly known as wagasi in the Zarma-Songhai and Dendi languages, [3] amo in the Fon language, wara and warakashi in Nagot and Yoruba language and gasaru in Bariba language. The French also call it fromage. [1] In Ghana it is also widely known as wagashi, which is most likely from the Zarma-Songhai word for it.