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Malus floribunda, common name Japanese flowering crabapple, [1] [2] Japanese crab, [3] purple chokeberry, [2] or showy crabapple, [2] originates from Japan and East Asia. It may be a hybrid of M. toringo with M. baccata , in which case it would be written as Malus × floribunda .
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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This is a list of Japanese snacks (お菓子, okashi) and finger foods. It includes both brand name and generic snacks. It includes both brand name and generic snacks. Types
1 1 / 2 cup very thinly shredded red cabbage; 2 small navel orange, peeled and segmented; 2 medium blood orange, peeled and segmented; 12 oz good-quality fresh lump crabmeat (don’t use the stuff in a can), picked over
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.
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.
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 ...