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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.
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The post 12 Popular Japanese Desserts You Have to Try appeared first on Taste of Home. From fresh individual-sized pots of caramel purin to chewy bites of mochi cake, here are the best recipes for ...
Shiruko , or oshiruko (お汁粉) with the honorific o (お), is a traditional Japanese dessert. [1] It is a sweet porridge of azuki beans boiled and crushed, served in a bowl with mochi. [1] [2] There are different styles of shiruko, such as shiruko with candied chestnuts, or with glutinous rice flour dumplings instead of mochi.
Mochi is relatively simple to make, as only a few ingredients are needed for plain mochi. The main ingredient is either shiratamako or mochiko, Japanese sweet glutinous rice flours. [inconsistent] Both shiratamako and mochiko are made from mochigome, a type of glutinous short-grain rice.
Mitsumame (みつまめ) is a Japanese dessert.It is made of small cubes of agar jelly, a white translucent jelly made from red algae or seaweed.The agar is dissolved with water (or fruit juice such as apple juice) to make the jelly.
In the Kamakura period, yōkan (羊羹) was a sheep meat soup, and today's mainstream yōkan was born in the 1800s after the Japanese invented kanten (寒天, agar) in the 1600s. [4] [14] This thick Japanese jellied dessert is now made of adzuki bean paste, agar, and sugar.
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.