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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.
Wagashi (和菓子, wa-gashi) is a traditional Japanese confection made of mochi, anko (azuki bean paste), and fruit. Wagashi is typically made from plant-based ingredients with an emphasis on seasonality, and generally making use of cooking methods that pre-date Western influence in Japan. [1] It is often served with green tea.
Mochi (もち, 餅) [motɕi] ⓘ is a Japanese rice cake made of mochigome (もち米), a short-grain japonica glutinous rice, and sometimes other ingredients such as water, sugar, and cornstarch. The steamed rice is pounded into paste and molded into the desired shape. In Japan, it is traditionally made in a ceremony called mochitsuki ...
Pages in category "Japanese desserts and sweets" The following 27 pages are in this category, out of 27 total. This list may not reflect recent changes. ...
Yōkan (羊羹) is a wagashi (Japanese confection) 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. Mizu yōkan is usually chilled and eaten in the summer, however ...
In Japan the dessert is known as mizu shingen mochi (水信玄餅). [3] The dish is an evolution of the Japanese dessert shingen mochi ().Shingen mochi was developed in the 1960s [4] and inspired by the locally made abekawa mochi (安倍川餅) which is traditionally eaten during Obon festival in Yamanashi and Shizuoka prefectures.
Ginza, Tokyo. Created by. Yasubei Kimura. Main ingredients. Red bean paste. Media: Anpan. Kimuraya in Ginza. Anpan (あんパン, 餡 あん パン) is a Japanese sweet roll most commonly filled with red bean paste. Anpan can also be prepared with other fillings, including white beans (shiro-an), green beans (uguisu-an), sesame (goma-an), and ...
Anmitsu. Anmitsu (あんみつ, rarely 餡蜜) is a wagashi [1][2] (Japanese dessert) that dates to the Meiji era. [3] It is made of small cubes of agar jelly, a white translucent jelly made from red algae. [3] The agar is dissolved with water (or fruit juice such as apple juice) to make the jelly. It is served in a bowl with sweet azuki bean ...
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