Recommendation of Unique Japanese Products and Culture
Product Introduction through My Daily Life in Japan
Yesterday, when I shopped at a 7 Eleven convenience store, a small packaged Wagashi sweet caught my eye because I had never seen the product before, and from its name, the confection seemed delicious....
Product introduction / Sweets and Candies
by Tomo · Published June 15, 2020 · Last modified July 1, 2020
“Yokan (羊羹)” is one of the most common Wagashi (traditional Japanese sweets) whose origin is said to date back to about 700 years ago. It is a simple jelly-like dessert made by solidifying sweet...
Product introduction / Sweets and Candies
by Tomo · Published July 15, 2019 · Last modified July 1, 2020
When it comes to Japanese summer desserts, in addition to Kuzukiri noodles and Mizu Manju, “Yokan (羊羹)”, also written as “Youkan” using Roman letters, is commonly eaten in Japan. Yokan is a type of...
A short while ago, I posted an article about the difference between Neri Yokan, Mizu Yokan, and Mushi Yokan. Actually, these are 3 major types of Japanese “Yokan (羊羹)” sweets, and when we just...
Product introduction / Sweets and Candies
by Tomo · Published April 18, 2018 · Last modified December 30, 2020
“Yokan (羊羹)” is a traditional Japanese confection or Wagashi with a long history. It is a simple jelly dessert made basically with sweetened Azuki red bean paste, water, and agar called “Kanten (寒天)”. In...
Product introduction / Snacks / Sweets and Candies
by Tomo · Published September 11, 2017 · Last modified September 3, 2020
Beans are a crucial ingredient in Japanese cuisine. For example, the 2 seasonings that represent Japan, miso, and soy sauce are made from soybeans, while in Wagashi, “Anko (餡子)“, or sweetened Azuki red bean...
Product introduction / Sweets and Candies / Trivia
by Tomo · Published April 11, 2017 · Last modified July 1, 2020
“Youkan (羊羹)”, also written as Yokan using the Roman alphabet, is a traditional Japanese sweet with several hundred years of history. It is a jelly-like Wagashi confection made by solidifying sweetened Azuki red bean...
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I'm Tomo, a Japanese blogger living in Niigata Prefecture, Japan. For the purpose of enriching your life, I would like to introduce things about Japan on this blog, especially unique Japanese products, cooking recipes, cultures, and facts and trivia.
