White Bean Paste or Shiroan is a common and delicious sweet filling in popular Japanese confectionery (wagashi) like mochi and manju. With its milder taste and soft hue, it makes a great alternative to sweet red bean paste in your desserts and snacks.
Shiratama Dango are soft, mochi-like dumplings that add a refined sweetness and chewy, bouncy texture to wagashi (Japanese traditional sweets) and modern desserts. When the craving strikes, it‘s easy to make them at home in 15 minutes with just 2 ingredients.
Sasadango is Niigata's specialty. It is a rice cake filled with Anko and wrapped in leaves of bamboo for the purpose of preservation.
The Georgia Straight met with a traditional Japanese confection master to learn about his philosophy and art.
If you enjoy wagashi (Japanese confectionery) and wish to make them at home, this post shows you how to make Shiratama Dango that are found in many Japanese sweets. Chewy & gooey in texture, this type of mochi uses glutinous rice flour made from shiratamako or mochiko.
Encased in a soft wheat dough, filled with sweet red bean paste, and steamed to perfection, Manju is a classic Japanese confectionery (wagashi). When you crave for a fun, sweet treat, these dumplings will hit the spot! Enjoy with a hot cup of green tea.
大学芋秋の味覚といえばさつまいも！今回ご紹介するのは大学芋のレシピです。最近はヘルシー志向や調理の簡略化の流れで揚げないレシピも多いのですが、このレシピはもともと英語で運営しているYouTubeチャンネル”Japanese Food at Home”で海外の方向けに日本の食文化を紹介する目的でつくったものなので、揚げてから蜜に絡める伝統的な作り方を採用しています。手間はかかるけれど、揚げたてのほくほくのさつまいもは甘味もコクも...
What is wagashi? Traditional Japanese confections that have been around for centuries are now making their presence known across the world.
Nerikiri is a kind of wagashi (Japanese traditional cake). I found and got a wagashi recipe book for homemade. This is my first challenge. I added my idea to a recipe and made Nerikiri with the pumpkin/matcha/black sesame. white bean paste, shiratama flour, sugar, pumpkin paste, matcha powder, black sesame
大学芋秋の味覚といえばさつまいも！今回ご紹介するのは大学芋のレシピです。最近はヘルシー志向や調理の簡略化の流れで揚げないレシピも多いのですが、このレシピはもともと英語で運営しているYouTubeチャンネル”Japanese Food at Home”で海外の方向けに日本の食文化を紹介する目的でつくったものなので、揚げてから蜜に絡める伝統的な作り方を採用しています。手間はかかるけれど、揚げたてのほくほくのさつまいもは甘味もコクも...
How to Make Wagashi: Wagashi is a widely celebrated confectionery often served along side tea in Japan and Japanese culture. In ancient Japan, people ate fruit and nuts to satisfy their cravings for sweets and add nutritional value to grains like rice and millet. What’s…
Kuri Manju is another Japanese confectionery or wagashi, which is a bun or pastry associated with chestnut.
by Naomi Moriyama (Author) What if there were a land where people lived longer than anywhere else on earth, the obesity rate was the lowest in the developed world, and women in their forties still looked like they were in their twenties? Wouldn't you want to know their extraordinary secret? Japanese-born Naomi Moriyama reveals the secret to her own high-energy, successful lifestyle-and the key to the enduring health and beauty of Japanese women-in this exciting new book. The Japanese have the pleasure of eating one of the most delicious, nutritious, and naturally satisfying cuisines in the world without denial, without guilt...and, yes, without getting fat or looking old. As a young girl living in Tokyo, Naomi Moriyama grew up in the food utopia of the world, where fresh, simple, wholesome fare is prized as one of the greatest joys of life. She also spent much time basking in that other great center of Japanese food culture: her mother Chizuko's Tokyo kitchen. Now she brings the traditional secrets of her mother's kitchen to you in a book that embodies the perfect marriage of nature and culinary wisdom-Japanese home-style cooking. If you think you've eaten Japanese food, you haven't tasted anything yet. Japanese home-style cooking isn't just about sushi and raw fish but good, old-fashioned everyday-Japanese-mom's cooking that's stood the test of time-and waistlines-for decades. Reflected in this unique way of cooking are the age-old traditional values of family and the abiding Japanese love of simplicity, nature, and good health. It's the kind of food that millions of Japanese women like Naomi eat every day to stay healthy, slim, and youthful while pursuing an energetic, successful, on-the-go lifestyle. Even better, it's fast, it's easy, and you can start with something as simple as introducing brown rice to your diet. You'll begin feeling the benefits that keep Japanese women among the youngest-looking in the world after your very next meal If you're tired of counting calories, counting carbs, and counting on being disappointed with diets that don't work and don't satisfy, it's time to discover one of the best-kept and most delicious secrets for a healthier, slimmer, and long-living lifestyle. It's time to discover the Japanese fountain of youth.... Author Biography Naomi Moriyama was born in Tokyo. As a U.S.-Japan marketing consultant, she works with some of the world's leading fashion, luxury, and consumer brands. She lives in New York City with her husband and coauthor, William Doyle, who has written or cowritten five books. Number of Pages: 288 Dimensions: 0.7 x 8.1 x 5.4 IN
Learn more about the Wagashi (the traditional Japanese confectioneries) and how it pertains to Japanese history and culture.
Encased in a soft wheat dough, filled with sweet red bean paste, and steamed to perfection, Manju is a classic Japanese confectionery (wagashi). When you crave for a fun, sweet treat, these dumplings will hit the spot! Enjoy with a hot cup of green tea.
Discover the beautiful and delicious world of Japanese cuisine, or Washoku (和食), and its place in history, geography, and culture.
Encased in a soft wheat dough, filled with sweet red bean paste, and steamed to perfection, Manju is a classic Japanese confectionery (wagashi). When you crave for a fun, sweet treat, these dumplings will hit the spot! Enjoy with a hot cup of green tea.
Encased in a soft wheat dough, filled with sweet red bean paste, and steamed to perfection, Manju is a classic Japanese confectionery (wagashi). When you crave for a fun, sweet treat, these dumplings will hit the spot! Enjoy with a hot cup of green tea.
大学芋秋の味覚といえばさつまいも！今回ご紹介するのは大学芋のレシピです。最近はヘルシー志向や調理の簡略化の流れで揚げないレシピも多いのですが、このレシピはもともと英語で運営しているYouTubeチャンネル”Japanese Food at Home”で海外の方向けに日本の食文化を紹介する目的でつくったものなので、揚げてから蜜に絡める伝統的な作り方を採用しています。手間はかかるけれど、揚げたてのほくほくのさつまいもは甘味もコクも...
..."kashiki gata ~ wooden molds for wagashi ~ traditional japanese confectionery"...Primarily Wood...
Explore 杲 くま's 32336 photos on Flickr!
駿河湾の潮風に吹かれて。海辺の町の和菓子屋blog。手づくり工房から和菓子の愉しさ紹介します。
How to Make Wagashi: Wagashi is a widely celebrated confectionery often served along side tea in Japan and Japanese culture. In ancient Japan, people ate fruit and nuts to satisfy their cravings for sweets and add nutritional value to grains like rice and millet. What’s…
Japanese sweets artist crafts adorable penguin and seal south pole scene out of traditional Japanese wagashi sweets
大学芋秋の味覚といえばさつまいも！今回ご紹介するのは大学芋のレシピです。最近はヘルシー志向や調理の簡略化の流れで揚げないレシピも多いのですが、このレシピはもともと英語で運営しているYouTubeチャンネル”Japanese Food at Home”で海外の方向けに日本の食文化を紹介する目的でつくったものなので、揚げてから蜜に絡める伝統的な作り方を採用しています。手間はかかるけれど、揚げたてのほくほくのさつまいもは甘味もコクも...
久しぶりの八ッ橋です＾＾ 春らしく桜のイメージでピンク色にしてみましたが、生地を細く延ばし過ぎてしまい正方形に切れず。 仕方なくクル...
For centuries, ‘nerikiri’ from Tokyo and ‘konashi’ from Kyoto have gone head to head in traditional confectionery stores.
Japanese desserts are a unique and somewhat scary field with several people because they think of all Asian treats as complicated and hard-to-success. Don’t worry! These sweet recipes will blow your doubt away.
Each region of Japan has its own famous confections that represent the prefecture. Today, I will introduce 6 famous confections from the Kyushu region! Please take a look at them for souvenirs and food. 1.Karukan(KAGOSHIMA) Karukan is a specialty Japanese confectionery of Kagoshima Prefecture and other parts of Kyushu and Okinawa. Karu means light. Kan can mean many things, but it can also refer to yokan, a Japanese confectionery, or to a hardened food. The white dough is made from sugar, rice flour, and yams.Some have anko (red bean paste) inside, while others do not. The dough is spongy but a bit chunky. It is a Japanese confectionery with quite a long history and was invented by confectioners for preserving food. Today, it is so popular that tourists from outside the prefecture buy it as a souvenir! 2.Yaseuma(OITA) Yaseuma is a local dish of Oita Prefecture, made by boiling flat wheat-flour noodles and sprinkling soybean flour and sugar over them. It is generally eaten as a snack. They are also served in school lunches. There are several theories as to the origin of this traditional pastry.The first theory is that the confectionery called Yaseuma was created by an […]
大学芋秋の味覚といえばさつまいも！今回ご紹介するのは大学芋のレシピです。最近はヘルシー志向や調理の簡略化の流れで揚げないレシピも多いのですが、このレシピはもともと英語で運営しているYouTubeチャンネル”Japanese Food at Home”で海外の方向けに日本の食文化を紹介する目的でつくったものなので、揚げてから蜜に絡める伝統的な作り方を採用しています。手間はかかるけれど、揚げたてのほくほくのさつまいもは甘味もコクも...
八十八夜（はちじゅうはちや）2月の立春から数えて88日目にあたる日今年は5月2日が八十八夜でしたちょうどこの時期はお茶の新芽の摘み頃お茶屋さんには新茶がならび…
