Momoyama : What type of Wagashi confection is it?
“Wagashi (和菓子)” is the word for traditional Japanese sweets and I actually bought a Wagashi confection called “Momoyama (桃山)” today at a supermarket near my house for this blog article.
The Wagashi sweet, Momoyama can be found in many supermarkets around the country and is commonly eaten in daily life in Japan as a casual accompaniment for green tea.
Actually, until I researched the confectionery Momoyama online today, I totally thought it was a kind of “Manju (饅頭)” cake because it looks like that, but I was wrong.
What is the Wagashi Momoyama?
According to the article “桃山 (和菓子)” on Wikipedia Japan, Momoyama is a type of baked Wagashi confection that 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, egg yolk, and a small amount of kudzu arrowroot powder or a type of rice flour called “Mijinko (みじん粉)”.
The ingredients are mixed together, kneaded, molded, and then baked. Therefore, unlike Manju buns, the confection Momoyama contains sweet “Anko (餡子)” bean paste in its dough.
The Momoyama cake is a relatively new Wagashi confection and is often filled with sweet white bean paste. It is soft and milky, and is characterized by the gentle sweetness that comes from Shiro-An and egg yolk.