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Sakuramochi
is a Japanese confection (''wagashi'') consisting of sweet, pink-colored rice cake (''mochi'') with a red bean paste (''anko'') center and wrapped in a pickled cherry blossom (''sakura'') leaf. Different regions of Japan have different styles of ''sakuramochi''. Kanto-style uses to make the rice cake, and Kansai-style uses . The sweet is traditionally eaten during the spring season, especially on Girl's Day (''hinamatsuri''; March 3) and at flower viewing parties (''hanami''). The leaf may or may not be eaten depending on individual preference. Types of sakuramochi Sakuramochi differs by shapes and recipes, depending on areas it was made. ; Kanto-style sakuramochi : Sakuramochi made in Kanto area. Outside of Kanto-area the Kanto-style sakuramochi is also known as , named after a temple near the shop first sold the sweets). : Kanto-style sakuramochi is often sold together with Kansai-style sakuramochi in supermarkets. ; Kansai-style sakuramochi : Sakuramochi made in Kans ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sakura Mochi
is a Wagashi, Japanese confection (''wagashi'') consisting of sweet, pink-colored rice cake (''mochi'') with a red bean paste (''anko'') center and wrapped in a pickled cherry blossom (''sakura'') leaf. Different regions of Japan have different styles of ''sakuramochi''. Kantō region, Kanto-style uses to make the rice cake, and Kansai region, Kansai-style uses . The sweet is traditionally eaten during the spring (season), spring season, especially on Girl's Day (''hinamatsuri''; March 3) and at flower viewing parties (''hanami''). The leaf may or may not be eaten depending on individual preference. Types of sakuramochi Sakuramochi differs by shapes and recipes, depending on areas it was made. ; Kanto-style sakuramochi : Sakuramochi made in Kanto area. Outside of Kanto-area the Kanto-style sakuramochi is also known as , named after a temple near the shop first sold the sweets). : Kanto-style sakuramochi is often sold together with Kansai-style sakuramochi in supermarkets ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sakuramochi
is a Japanese confection (''wagashi'') consisting of sweet, pink-colored rice cake (''mochi'') with a red bean paste (''anko'') center and wrapped in a pickled cherry blossom (''sakura'') leaf. Different regions of Japan have different styles of ''sakuramochi''. Kanto-style uses to make the rice cake, and Kansai-style uses . The sweet is traditionally eaten during the spring season, especially on Girl's Day (''hinamatsuri''; March 3) and at flower viewing parties (''hanami''). The leaf may or may not be eaten depending on individual preference. Types of sakuramochi Sakuramochi differs by shapes and recipes, depending on areas it was made. ; Kanto-style sakuramochi : Sakuramochi made in Kanto area. Outside of Kanto-area the Kanto-style sakuramochi is also known as , named after a temple near the shop first sold the sweets). : Kanto-style sakuramochi is often sold together with Kansai-style sakuramochi in supermarkets. ; Kansai-style sakuramochi : Sakuramochi made in Kans ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mochi
is a Japanese rice cake made of , a short-grain japonica glutinous rice, and sometimes other ingredients such as water, sugar, and cornstarch. The 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 a multicomponent food consisting of polysaccharides, lipids, protein, and water. Mochi has a heterogeneous structure of amylopectin gel, starch grains, and air bubbles. The rice used for mochi has a negligible amylose content and 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 , but is made by pounding grains of rice, while dango is made with rice flour. History The process of steaming glutinous rice and making it into a paste is co ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kashiwa Mochi
Kashiwa mochi (Japanese: かしわ餅, 柏餅) is a wagashi (Japanese confection) of white mochi surrounding a sweet ''anko'' (red bean paste) filling with a Kashiwa leaf wrapped around it. Unlike the cherry blossom leaf used in sakura mochi, the oak (kashiwa) leaf used in kashiwa mochi is not eaten and used only to symbolize the prosperity of one's descendants. Tango no sekku, 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 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'' ( 粳米), is the staple of the Japanese diet and co ... * Sakuramochi References {{Portal bar, Japan, Food Wagashi Glutinous rice d ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sakurayu
Sakurayu ( ja, 桜湯), Sakura-cha (桜茶), literally "''cherry blossom tea''", is a Japanese infusion created by steeping pickled cherry blossoms with boiled water. This combination becomes a type of herbal tea, and has been enjoyed in East Asian culture for many generations. Preparation The main ingredient, cherry blossoms petals, are harvested when the cherry trees bloom from mid to late spring. After the calyxes are removed, the petals are then pickled in plum vinegar and salt and the product subsequently dried. The dried cherry blossoms are then stored or sealed in tea packets and sold. In order to produce sakurayu, a few such dried, salt-pickled blossoms must be sprinkled into a cup of hot water. Once covered in hot water, the collapsed petals unfurl and float. The herbal tea is then allowed to steep until the flavor reaches its desired intensity. The resulting drink tastes slightly salty. The tea is a very light slightly sweet brew. Serving There is a Japanese expres ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Hinamatsuri
, also called Doll's Day or Girls' Day, is a religious (Shinto) holiday in Japan, celebrated on 3March of each year. Nussbaum, Louis-Frédéric (2005)"Hina Matsuri"in ''Japan Encyclopedia'', p. 313. Platforms covered with a red carpet–material are used to display a set of representing the Emperor, Empress, attendants, and musicians in traditional court dress of the Heian period. Customs is one of the that are held on auspicious dates of the Chinese calendar: the first day of the first month, the third day of the third month, and so on. After the adoption of the Gregorian calendar, these were fixed on 1January, 3March, 5May, 7July, and 9September. The festival was traditionally known as the , as peach trees typically began to flower around this time. Although this is no longer true since the shift to Gregorian dates, the name remains and peaches are still symbolic of the festival. The primary aspect of is the display of seated male and female dolls (the and ), wh ... [...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. Oth ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Hinamatsuri
, also called Doll's Day or Girls' Day, is a religious (Shinto) holiday in Japan, celebrated on 3March of each year. Nussbaum, Louis-Frédéric (2005)"Hina Matsuri"in ''Japan Encyclopedia'', p. 313. Platforms covered with a red carpet–material are used to display a set of representing the Emperor, Empress, attendants, and musicians in traditional court dress of the Heian period. Customs is one of the that are held on auspicious dates of the Chinese calendar: the first day of the first month, the third day of the third month, and so on. After the adoption of the Gregorian calendar, these were fixed on 1January, 3March, 5May, 7July, and 9September. The festival was traditionally known as the , as peach trees typically began to flower around this time. Although this is no longer true since the shift to Gregorian dates, the name remains and peaches are still symbolic of the festival. The primary aspect of is the display of seated male and female dolls (the and ), wh ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Wagashi
are traditional Japanese confections that are often served with green tea, especially the types made of ''mochi'', ''anko'' ( azuki bean paste), and fruit. ''Wagashi'' are typically made from plant-based ingredients. History In Japan, the word for sweets, , originally referred to fruits and nuts. With the increasing sugar trade between China and Japan, sugar became a common household ingredient by the end of the Muromachi period. Influenced by the introduction of tea and ''dim sum'', the creation of wagashi took off during the Edo period in Japan. Types * '' Akumaki'': one of the confections of Kagoshima Prefecture * '' Anmitsu'': chilled agar jelly cubes ('' kanten'') served with sweet red bean paste and fruit * '' Amanattō'': simmered azuki beans or other beans with sugar, and dried—amanattō and nattō are not related, although the names are similar. * '' Botamochi'': a sweet rice ball wrapped with ''anko'' (or ''an'', thick azuki bean paste) * '' Daifuku'': ge ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sakura Cheese
Sakura cheese () is a soft cheese created and produced bKyodo Gakusha Shintoku Farm in Hokkaidō, Japan. Sakura Cheese is a camembert style that is washed in local sake, Yachi Yanagi (ヤチヤナギ), dusted with locally harvested Dutch myrtle, and Sasayuki (笹雪) and wrapped in bamboo leaf picked on the producer's farm. The Japanese word ' Sakura' means "cherry blossom" in English, and is widely recognized as an important symbol of Japan and Japanese culture. Kyodo Gakusha Shintoku Farm, the Hokkaido iiary that produces Sakura Cheese, was founded by Shinichiro Miyajima, in 1974. The farm also makes Shintoko, a seasonally produced, multi-award-winning Gruyère-type cheese that is aged for over 10 months for a rich, complex flavor. The farm is currently run by Miyajima's son, Nozomu Miyajima, an award-winning cheesemaker trained in dairy science degree from the University of Wisconsin-Madison. Miyajima attributes his cheesemaking success in large part to his farm's volcanic s ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Hanabiramochi
is a Japanese sweet (''wagashi''), usually eaten at the beginning of the year. Hanabiramochi are also served at the first tea ceremony of the new year. Origin The name "hanabiramochi" literally means "flower petal mochi". The original form of Hanabiramochi is ''Hishihanabira'', a dessert that was eaten by the Imperial family at special events coinciding with the beginning of the year. ''Hanabiramochi'' was first made in the Meiji Era (8 September 1868 – 30 July 1912), but it is now a familiar New Year ''wagashi''. Form The exact shape of ''hanabiramochi'' is strictly defined by tradition. The white ''mochi'' covering is flat and round, folded over to form a semicircular shape, and must have a pink color showing through in the center of the confection, fading to a white at the edge. Unlike a ''daifuku'', the ''mochi'' must not completely seal the insides. In the center of a ''hanabiramochi'' is a layer of '' anko'', a sweet bean paste, commonly the white kind made from sweet ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Hwajeon
''Hwajeon'' (), or flower cake is a small Korean pan-fried rice cake. It is made out of glutinous rice flour, honey and edible petals from seasonal flowers, such as rhododendron. It is eaten during the festivals of '' Samjinnal'' and Buddha's Birthday. Etymology The word ''hwajeon'' (; ) is a compound noun made of the hanja character ''hwa'' (; ), meaning "flower", and the character '' jeon'' (; ), meaning "a pan-fry". The synonyms ''kkot-bukkumi'' () and ''kkot-jijimi'' () are also compounds of the native Korean word ''kkot'' (), meaning "flower", and ''bukkumi'' (), meaning a "pan-fried rice cake"; or ''kkot'' () and '' jijimi'' (), meaning "pancake". Varieties and preparation ''Hwajeon'' is made of edible petals from seasonal flowers. Typically, rhododendron, pear flower, goldenbell flower, cherry blossom, and violet are used in spring; rose is used in summer; and chrysanthemum and cockscomb are used in autumn. In winter when flowers are scarce in Korea, alternat ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
