|
Kashiwa-mochi
Kashiwa mochi (Japanese: かしわ餅, 柏餅) is a Wagashi, wagashi (Japanese confection) of white mochi surrounding a sweet ''anko'' (red bean paste) filling with a ''Quercus dentata, kashiwa'' (oak tree, oak) leaf wrapped around it. Unlike the cherry blossom leaf used in Sakuramochi, sakura mochi, the oak (''kashiwa'') leaf used in kashiwa mochi is not eaten and used only to symbolize the prosperity of one's descendants. Children's Day Tango no sekku (Children's Day) is celebrated in Japan on May 5. On this day, the Japanese promote the happiness and well-being of children. ''Kashiwa-mochi'' and ''chimaki'' are made especially for this celebration. See also * ''Mochi'' * Japanese rice * Sakuramochi References {{Portal bar, Japan, Food Wagashi Glutinous rice dishes Holiday foods ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mochi
A mochi ( ; Japanese ) is a Japanese rice cake made of , a short-grain Japonica rice, japonica glutinous rice, and sometimes other ingredients such as water, sugar, and cornstarch. The steamed rice is pounded into paste and molded into the desired shape. In Japan, it is traditionally made in a ceremony called . While eaten year-round, mochi is a traditional food for the Japanese New Year, and is commonly sold and eaten during that time. Mochi is made up of polysaccharides, Clofibrate, lipids, protein, and water. Mochi has a varied structure of amylopectin gel, starch grains, and air bubbles. In terms of starch content, the rice used for mochi is very low in amylose and has a high amylopectin level, producing a gel-like consistency. The protein content of the japonica rice used to make mochi is higher than that of standard short-grain rice. Mochi is similar to , which is made with rice flour instead of pounded rice grains. History Red rice was the original variant used in ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Oak Tree
An oak is a hardwood tree or shrub in the genus ''Quercus'' of the Fagaceae, beech family. They have spirally arranged leaves, often with lobed edges, and a nut called an acorn, borne within a cup. The genus is widely distributed in the Northern Hemisphere; it includes some 500 species, both deciduous and evergreen. Fossil oaks date back to the Middle Eocene. Molecular phylogeny shows that the genus is divided into Old World and New World clades, but many oak species Hybrid (biology), hybridise freely, making the genus's history difficult to resolve. Ecologically, oaks are keystone species in habitats from Mediterranean semi-desert to subtropical rainforest. They live in association with many kinds of fungi including truffles. Oaks support more than 950 species of caterpillar, many kinds of gall wasp which form distinctive galls (roundish woody lumps such as the oak apple), and a large number of pests and diseases. Oak leaves and acorns contain enough tannin to be toxic to catt ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mochi
A mochi ( ; Japanese ) is a Japanese rice cake made of , a short-grain Japonica rice, japonica glutinous rice, and sometimes other ingredients such as water, sugar, and cornstarch. The steamed rice is pounded into paste and molded into the desired shape. In Japan, it is traditionally made in a ceremony called . While eaten year-round, mochi is a traditional food for the Japanese New Year, and is commonly sold and eaten during that time. Mochi is made up of polysaccharides, Clofibrate, lipids, protein, and water. Mochi has a varied structure of amylopectin gel, starch grains, and air bubbles. In terms of starch content, the rice used for mochi is very low in amylose and has a high amylopectin level, producing a gel-like consistency. The protein content of the japonica rice used to make mochi is higher than that of standard short-grain rice. Mochi is similar to , which is made with rice flour instead of pounded rice grains. History Red rice was the original variant used in ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kashiwa-mochi
Kashiwa mochi (Japanese: かしわ餅, 柏餅) is a Wagashi, wagashi (Japanese confection) of white mochi surrounding a sweet ''anko'' (red bean paste) filling with a ''Quercus dentata, kashiwa'' (oak tree, oak) leaf wrapped around it. Unlike the cherry blossom leaf used in Sakuramochi, sakura mochi, the oak (''kashiwa'') leaf used in kashiwa mochi is not eaten and used only to symbolize the prosperity of one's descendants. Children's Day Tango no sekku (Children's Day) is celebrated in Japan on May 5. On this day, the Japanese promote the happiness and well-being of children. ''Kashiwa-mochi'' and ''chimaki'' are made especially for this celebration. See also * ''Mochi'' * Japanese rice * Sakuramochi References {{Portal bar, Japan, Food Wagashi Glutinous rice dishes Holiday foods ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Wagashi
is traditional Japanese confectionery, typically made using plant-based ingredients and with an emphasis on seasonality. ''Wagashi'' generally makes use of cooking methods that pre-date Western influence in Japan. It is often served with green tea. Most of today's wagashi was born during the Edo period (1603–1868). This was a period of peace, economic and cultural prosperity, and increased domestic self-sufficiency in sugar. During the Edo period, a type of wagashi called were made by kneading white bean paste, gyūhi, sugar, yams, and other ingredients, and formed into various colors and shapes based on seasonal flowers, animals, nature, events, customs, and other themes. Definition In Japan, the word for sweets or confectionery, , originally referred to fruits and nuts. Fruits and nuts may be eaten as snacks between meals and served as "sweets" during a tea ceremony. The word ''Wa'' means "Japanese", and ''kashi'' becomes ''gashi'' in compound words, ''wagashi'' there ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Red Bean Paste
Red bean paste () or red bean jam, also called adzuki bean paste or ''anko'' (a Japanese word), is a paste made of red beans (also called "adzuki beans"), used in East Asian cuisine. The paste is prepared by boiling the beans, then mashing or grinding them. At this stage, the paste can be sweetened or left as it is. The color of the paste is usually dark red, which comes from the husk of the beans. In Korean cuisine, the adzuki beans (often the black variety) can also be husked prior to cooking, resulting in a white paste. It is also possible to remove the husk by sieving after cooking, but before sweetening, resulting in a red paste that is smoother and more homogeneous. Etymology In Japanese, a number of names are used to refer to red bean paste; these include , and . Strictly speaking, the term ''an'' can refer to almost any sweet, edible, mashed paste, although without qualifiers red beans are assumed, while refers specifically to the paste made with red beans. Ot ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Quercus Dentata
''Quercus dentata'', also called Japanese emperor oak, daimyo oak, or Korean oak (, ''kashiwa''; ; , ''tteokgalnamu''), is a species of oak native to East Asia (Japan, Korea and China). The name of the tree is often translated as "sweet oak" in English to distinguish it from Western varieties. It is placed in section ''Quercus''. Description ''Quercus dentata'' is a deciduous tree growing up to tall, with a trunk up to in diameter. Its foliage is remarkable for its size, among the largest of all oaks, consisting of a short hairy petiole, long, and a blade long and broad, with a shallowly lobed margin; the form is reminiscent of an enormous pedunculate oak leaf. The leaves are often retained dead on the tree into winter. Both sides of the leaf are initially downy with the upper surface becoming smooth. The flowers are produced in May; the male flowers are pendulous catkins. The female flowers are sessile, growing near the tips of new shoots, producing acorns 1.2–2.3&n ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sakuramochi
is a Wagashi, Japanese confection (''wagashi'') consisting of sweet, pink-colored rice cake (''mochi'') with red bean paste (''anko'') filling, wrapped in a pickled cherry blossom (''sakura'') leaf, which may or may not be eaten depending on individual preference. Traditionally, the sweet is eaten during the spring (season), spring season, especially at the annual ''Hinamatsuri'' celebration on March 3 and flower viewing (''hanami'') parties. History The invention of sakuramochi is traditionally attributed to the Sumida, Tokyo#History, Mukōjima neighborhood of Edo period, Edo (today Tokyo) in the second year of the Kyōhō, Kyōhō era (1717 AD), when Shinroku Yamamoto, who had worked as a gatekeeper at :ja:長命寺_(墨田区), Chōmei-ji Temple since 1691, established a teahouse named Yamamoto-ya in front of the temple. Originally meant for those visiting their family graves in the Chōmei-ji cemetery, the sweet was wrapped in cherry blossom leaves Yamamoto collected whil ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tango No Sekku
, also known as , originally referred to an annual ceremony held at the Japanese imperial court on May 5. It was one of the five annual court ceremonies called . Since the Kamakura period (1185–1333), when the samurai class seized power, has become an event to ward off evil spirits for samurai boys. Japanese armour, (helmets) and Japanese swords were displayed in houses from the Kamakura period to the Muromachi period (1333–1573). From the Edo period (1603–1867), were displayed in homes, (carp streamers) were hung in gardens. From this period, the custom of decorating houses with offerings on spread to the peasant and classes, and paper began to be displayed. Since the Showa era (1926–1989), miniatures of samurai armor have become more popular than samurai dolls. Until recently, was known as Boys' Day (also known as Feast of Banners) while was celebrated on March 3. In 1948, the government decreed this day to be a national holiday to celebrate the happiness of ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Children's Day
Children's Day is a commemorative date celebrated annually in honour of children, whose date of observance varies by country. In 1925, International Children's Day was first proclaimed in Geneva during the World Conference on Child Welfare. Since 1950, it is celebrated on 1 June in many countries that were part of Eastern Bloc and Non-Aligned Movement, which follow the suggestion from Women's International Democratic Federation. World Children's Day is celebrated on 20 November to commemorate the issuance of the Declaration of the Rights of the Child by the UN General Assembly on 20 November 1959, along with the adoption of the Convention on the Rights of the Child on that date in 1989. In some countries, it is Children's Week and not Children's Day. History Origins Children's Day began on the second Sunday of June in 1857 by Reverend Dr. Charles Leonard, pastor of the Universalist Church of the Redeemer in Chelsea, Massachusetts: Leonard held a special service dedicated ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chimaki
''Zongzi'' () or simply ''zong'' () is a traditional Chinese rice dish made of glutinous rice stuffed with a range of fillings and wrapped in bamboo leaves. Fillings can be either sweet, such as red bean paste, or savory, such as pork belly or Chinese sausage. The bamboo for wrapping the ''zongzi'' is generally of the species '' Indocalamus tessellatus'', although sometimes reed or other large flat leaves may be used. ''Zongzi'' are cooked by steaming or boiling. Names As it diffused to other regions of Asia over many centuries, ''zongzi'' became known by various names in different languages and cultures, including ''phet htoke'' () in Burmese-speaking areas (such as Myanmar), ''nom chang'' in Cambodia, ''machang'' in Philippines, ''bacang'' in Indonesia, ''khanom chang'' in Laos, and ''ba-chang'' in Thailand. Vietnamese cuisine also has a variation on this dish known as ''bánh ú tro'' or ''bánh tro''. In Malaysia, Indonesia, Singapore, and Taiwan, ''zongzi'' is known ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Japanese Rice
Japanese rice refers to a number of short-grain cultivars of Japonica rice including ordinary rice (''uruchimai'') and glutinous rice (''mochigome''). Ordinary Japanese rice, or ''uruchimai'' , is the staple of the Japanese diet and consists of short translucent grains. When cooked, it has a sticky texture such that it can easily be picked up and eaten with chopsticks. Outside Japan, it is sometimes labeled sushi rice, as this is one of its common uses. It is also used to produce sake. Glutinous rice, known in Japan as ''Glutinous rice#Japan, mochigome'' , is used for making mochi , Okowa, and special dishes such as sekihan. It is a short-grain rice, and it can be distinguished from ''uruchimai'' by its particularly short, round, opaque grains, its greater stickiness when cooked, and firmer and chewier texture. Cultivation Contemporary cultivation of rice in Japan is characterized by high mechanization, intense cultivation, and a shortage of farmland. Terraced rice fields cov ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
