Product Introduction through My Daily Life in Japan
In the previous entry, I wrote about Kinako Mochi. But after posting the article, the sweet Mochi dish reminded me of Shizuoka’s specialty Wagashi confection called Abekawa Mochi (安倍川もち). Abekawa Mochi (安倍川もち) Abekawa Mochi...
As you may know, the traditional Japanese food, Mochi (餅), is a plain rice cake made of glutinous rice called Mochi Gome (餅米). Mochi is available in various forms, and the sweets made with...
According to the article 照り焼き on Japanese Wikipedia, now, “Teriyaki (照り焼き, テリヤキ)” has become a popular dish in many countries. But it seems that those served outside of Japan are somewhat different from Japanese-style...
Like the squid cracker that I introduced the other day called Ika Mirin Age, there are several good old Japanese snacks whose origin most people don’t know. In addition to Ika Mirin Age, the...
Based on the definition of “An (餡)” by Japanese Wikipedia that I introduced in the previous post, chocolate cream can also be considered a kind of An paste, because it is made from cacao...
Typically made from boiled Azuki red beans sweetened with sugar, the Anko (餡子) paste is an indispensable part of Wagashi (和菓子) traditional Japanese confections. Sometimes, Anko is abbreviated to An (餡), but until now,...
As it is getting warmer and warmer, some supermarkets here in Niigata have started to sell summer desserts at the best place to display. Among such summer treats, what quickly caught my eye during...
Shoyu (醤油: soy sauce) and mirin (味醂: sweet cooking rice wine) are seasonings that represent Japan and are often used together not only in dishes but also for snacks. In fact, good and old...
