wagahii is Japanese traditional sweets

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what is Wagashi

Wagashi (和菓子, wa-gashi) are traditional Japanese confections that are often served with green tea, especially the types made of mochi, anko (azuki bean paste), and fruit. Wagashi are typically made from plant-based ingredients.

Nerikiri 練切(ねりきり)

History

A bowl of matcha tea on a black lacquered tray with wagashi
In Japan, the word for sweets, kashi (菓子), originally referred to fruits and nuts.
With the increasing sugar trade between China and Japan, sugar became a common household ingredient by the end of the Muromachi period.
Influenced by the introduction of tea and dim sum, the creation of wagashi took off during the Edo period in Japan.

Mitarasi dango みたらし団子

Types

Wagashi served with matcha tea.                                            A selection of wagashi to be served during a Japanese tea ceremony

Sakuramochi さくら餅

Akumaki

one of the confections of Kagoshima PrefectureAnmitsu: chilled agar jelly cubes (kanten) with fruit

Amanattō

simmered azuki beans or other beans with sugar, and dried—amanattō and nattō are not related, although the names are similar.

Botamochi

a sweet rice ball wrapped with anko (or an, thick azuki bean paste)

Daifuku

general term for mochi (pounded sweet rice) stuffed with anko

Dango

a small, sticky, sweet Japanese dumpling, commonly skewered on a stick

Anmitsu あんみつ

Dorayaki

a round, flat sweet consisting of castella wrapped around anko

Gokabou

a sweetened cake made of rice and mixed with sugar

Hanabiramochi

a flat, red and white, sweet mochi wrapped around anko and a strip of candied gobo (burdock)

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Ikinari dango

a steamed bun with a chunk of sweet potato and anko in the center, it is a local confectionery in Kumamoto.

Imagawayaki (also kaitenyaki)

anko surrounded in a disc of fried dough covering
Kompeito: crystal sugar candy

Sansixyoku dango 三色団子

Kusa mochi

“grass” mochi, a sweet mochi infused with Japanese mugwort (yomogi), surrounding a center of anko

Kuri kinton

a sweetened mixture of boiled and mashed chestnuts

Mizukiri 水切り

Manjū

steamed cakes of an surrounded by a flour mixture, available in many shapes such as peaches, rabbits, and matsutake (松茸) mushrooms

Mochi

a rice cake made of glutinous rice

Monaka

a center of anko sandwiched between two delicate and crispy sweet rice crackers

Oshiruko (also zenzai):

a hot dessert made from anko in a liquid, soup form, with small mochi floating in it

Rakugan

a small, very solid and sweet cake which is made of rice flour and mizuame

Monaka 最中

Sakuramochi

a rice cake filled with anko and wrapped in a pickled cherry leaf

Taiyaki

like a kaitenyaki, a core of anko surrounded by a fried dough covering, but shaped like a fish

Uirō

a steamed cake made of rice flour and sugar, similar to mochi

Warabimochi

traditionally made from warabi and served with kinako and kuromitsu

Dorayaki どら焼き

Yatsuhashi

thin sheets of gyūhi (sweetened mochi), available in different flavors, like cinnamon, and occasionally folded in a triangle around a ball of red anko

Yōkan

one of the oldest wagashi, a solid block of anko, hardened with agar and additional sugar

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