What kind of wagashi confection is Momoyama?
“Wagashi (和菓子)” is the word for traditional Japanese sweets, and today for this blog article, I actually bought a Wagashi confection called “Momoyama (桃山)” at a supermarket near my house.
The Wagashi treat, Momoyama can be found in many supermarkets around the country and is commonly eaten in daily life as a casual snack going well with green tea.
Actually, until I made online research about the confection Momoyama, I totally thought it was a kind of “Manju (饅頭)” cake simply because it looks like that, but the thought was incorrect.
According to the article “桃山 (和菓子)” on Wikipedia Japan, Momoyama is a baked Wagashi confection and is categorized as a “Han-Namagashi (半生菓子)”.
Han-Namagashi is one of the classifications of Japanese sweets by water content and refers to the confections whose water content ranges from 10% to 30%.
The Wagashi, Momoyama is made from sweetened white bean paste “Shiro-An (白餡)”, sugar, and egg yolk mixed with a small amount of kudzu arrowroot powder or the rice flour called “Mijinko (みじん粉)”.
The ingredients are all mixed together, kneaded, molded, and then baked, so unlike Manju buns, the confection Momoyama contains the sweet bean paste “Anko (餡子)” in its dough.
Momoyama is actually a relatively new Wagashi confection and is often filled with sweet white bean paste or Shiro-An. The cake is soft and milky and is especially characterized by the gentle refined sweetness that comes from Shiro-An and egg yolk.