Canned Anmitsu Dessert from Nihonbashi Eitaro Honpo
This year, the cherry trees came into bloom earlier than every year because of warmer temperatures, so the summer will also come sooner. For that reason, as early as today, I picked up a...
Tagged: Anko
Wagashi: What is Jouyo Manju?
Manju (饅頭) is a representative type of Wagashi (和菓子) (Japanese confection) typically consisting of Anko (餡子) sweetened Azuki red bean paste wrapped in a wheat flour dough. It is a steamed bun that comes in...
Anpan: Meaning of Sesame Seeds on Top of the Bun
Anpan (あんパン) is a classic Japanese round bun first made in 1874 by the founder of a bakery named Kimuraya (present-day Kimuraya Sohonten) (Google Map), Kimura Yasubei (木村安兵衛). Anpan (あんパン) As you may already...
What is the Confection “Geppei”?
As with Momoyama, “Geppei (月餅)” is a confection about which I didn’t know much until recently, though I often see it in the Wagashi sweets section of supermarkets, alongside Manju and Momoyama. Geppei (月餅)...
Fu Manju: Anko-Stuffed Wheat Gluten Cake from Kyoto
“Manju (饅頭)” is a traditional Japanese confection or wagashi. It is a steamed bun filled with sweet Azuki red bean paste called “Anko (餡子)”. Manju comes in many varieties, and the dough can be made...
Ningyo Yaki: Traditional Sponge Cake from Tokyo
The other day, I placed an order with Amazon Japan for a traditional Japanese confection, and yesterday, I received it. And here is what I purchased this time. These are sponge cakes called “Ningyo...
Mizu Yokan vs. Neri Yokan: Wagashi Jelly Sweets
When it comes to Japanese summer desserts, in addition to Kuzukiri and Mizu Manju, Yokan (羊羹), also spelled Youkan, has long been a favorite in Japan. Yokan is a type of Wagashi (traditional Japanese...
Zenzai vs. Oshiruko: Types of Japanese Red Bean Soup
During the winter, we have various mochi (餅) dishes with sticky baked or steamed rice cakes. And representatives include Zoni (雑煮), Zenzai (ぜんざい), and Oshiruko (おしるこ) or Shiruko. Zenzai vs. Oshiruko Kansai-Style Zenzai with Round...
