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It comes in three sizes: a carton containing two pieces of ice cream, with a plastic pick for eating it; [3] a "mini yukimi daifuku" box with nine smaller ice creams that contain 9 spoons; and "yukimi daifuku petit three colour box" (雪見だいふくプチ3色 Yukimi Daifuku Puchi San-shoku) containing three kinds, a green tea ice cream, a chocolate ice cream, and a vanilla ice cream.
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.
Daifuku are approximately 4 cm (1.5 in) in diameter. Nearly all are covered in a fine layer of rice flour (rice starch), corn starch, or potato starch to keep them from sticking to each other or to the fingers. Though mochitsuki is the traditional method of making mochi and daifuku, they can also be cooked in a microwave. [1]
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Raw, unbaked Nama yatsuhashi (生八ツ橋) has a soft, mochi-like texture and is often eaten wrapped around red bean paste (餡, an). The unbaked yatsuhashi (Nama yatsuhashi) is cut into a square shape after being rolled very thin, and folded in half diagonally to make a triangle shape, with the red bean paste inside.
Hashimoto introduced seven flavors in the mochi product line. [1] Mango ice cream mochi. Mikawaya, a company in America, began production of mochi ice cream in the United States in 1993. [11] [12] Research and development took over a decade to evolve into the mass production form used today, due to the complex interactions of the ingredients.
The dry mochi is broken into small pieces, about 1 cm cubed, and deep fried. The pieces then puff up. The pieces then puff up. It is usually eaten lightly salted, but also various flavoured versions are made, such as shichimi agemochi , which is agemochi covered with shichimi seasoning.
Kusa dango or yomogi dango (草団子 or よもぎ団子) is mixed leaves of yomogi, like kusa mochi. It is often covered with anko. Mitarashi dango (みたらし団子) is covered with a syrup made from shouyu (soy sauce), sugar, and starch. Sasa dango is produced and eaten primarily in Niigata Prefecture.