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Daifuku
, or (literally "great luck"), is a wagashi, a type of Japanese confection, consisting of a small round mochi stuffed with a sweet filling, most commonly '' anko'', a sweetened red bean paste made from azuki beans. Daifuku is often served with green tea. Daifuku comes in many varieties. The most common are white, pale green, or pale pink-colored mochi filled with anko. Daifuku are approximately 4 cm (1.5 in) in diameter. Nearly all are covered in a fine layer of rice flour (rice starch), corn starch, or potato starch to keep them from sticking to each other or to the fingers. Though mochitsuki is the traditional method of making mochi and daifuku, they can also be cooked in a microwave. History Daifuku was originally called (belly thick rice cake) because of its filling's nature. Later, the name was changed to (big belly rice cake). Since the pronunciations of (belly) and (luck) are the same in Japanese, the name was further changed to (great luck rice cak ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mochi (food)
A mochi ( ; Japanese ) is a Japanese rice cake made of , a short-grain 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, 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 the production of moch ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mochitsuki
A mochi ( ; Japanese ) is a Japanese rice cake made of , a short-grain 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, 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 the production of mochi.< ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mochi Ice Cream
Mochi ice cream is a confection made from Japanese mochi (pounded sticky rice) with an ice cream filling. It was invented by Japanese-American businesswoman and community activist Frances Hashimoto with help from her husband, Joel. Description Mochi ice cream is a small, round confection consisting of a soft, pounded sticky rice dumpling (mochi) formed around an ice cream filling. The ice cream adds flavor and creaminess to the confectionery while the mochi adds sweetness and texture. The traditional ice cream flavors used are vanilla, chocolate and strawberry. Other flavors, such as Kona coffee, plum wine, green tea, and red bean, are also widely used. Mochi can also be flavored as a complement to the ice cream filling. When making mochi, it is dusted with either potato or cornstarch to keep it from caking while being formed and handled. History Japanese daifuku is the predecessor to mochi ice cream, commonly featuring adzuki bean filling. Due to the temperature and consist ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Azuki Bean
''Vigna angularis'', also known as the , azuki bean, aduki bean, red bean, or red mung bean, is an annual vine widely cultivated throughout East Asia for its small (approximately long) bean. The cultivars most familiar in East Asia have a uniform red color, but there are white, black, gray, and variously mottled varieties. Scientists presume ''Vigna angularis'' var. ''nipponensis'' is the progenitor. Origin and diversity Speciation and domestication The wild ancestor of cultivated adzuki bean is probably ''Vigna angularis'' var. ''nipponensis'', which is distributed across East Asia. Speciation between ''Vigna angularis'' var. ''nipponensis'' and ''Vigna angularis'' var. ''angularis'' occurred around years ago. Wild adzuki likely originated near the Himalayas and spread naturally to central China and Japan. Archaeologists estimate it was domesticated around 3000 BC. However, adzuki beans, as well as soybeans, dating from 3000 BC to 2000 BC are indicated to still be la ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Strawberry
The garden strawberry (or simply strawberry; ''Fragaria × ananassa'') is a widely grown Hybrid (biology), hybrid plant cultivated worldwide for its fruit. The genus ''Fragaria'', the strawberries, is in the rose family, Rosaceae. The fruit is appreciated for its aroma, bright red colour, juicy texture, and sweetness. It is eaten either fresh or in prepared foods such as fruit preserves, jam, ice cream, and chocolates. Artificial strawberry flavourings and aromas are widely used in commercial products. Botanically, the strawberry is not a berry (botany), berry, but an aggregate fruit, aggregate accessory fruit, accessory fruit. Each apparent 'seed' on the outside of the strawberry is actually an achene, a botanical fruit with a seed inside it. The garden strawberry was first bred in Brittany, France, in the 1750s via a cross of ''Virginia strawberry, F. virginiana'' from eastern North America and ''Fragaria chiloensis, F. chiloensis'', which was brought from Chile by Amédé ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Foxtail Millet
Foxtail millet, scientific name ''Setaria italica'' (synonym ''Panicum italicum'' L.), is an annual grass grown for human food. It is the second-most widely planted species of millet, and the most grown millet species in Asia. The oldest evidence of foxtail millet cultivation was found along the ancient course of the Yellow River in Cishan culture, Cishan, China, carbon dated to be from around 8,000 years before present. Foxtail millet has also been grown in India since antiquity. Other names for the species include dwarf setaria, foxtail bristle-grass, giant setaria, green foxtail, Italian millet, German millet, and Hungarian millet. Description Foxtail millet is an annual plant, annual Poaceae, grass with slim, vertical, leafy stems which can reach a height of . The seedhead is a dense, hairy panicle long. The small seeds, around in diameter, are encased in a thin, papery hull which is easily removed in threshing. Seed color varies greatly between varieties. File:Food gr ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kōhaku Maku
A is a type of decorative fabric panel used on various occasions in Japan. The fabric takes its name from its design of vertical red and white stripes, which is known as ''kōhaku''. ''Kōhaku maku'' panels are hung from a red and white striped rope. ''Kōhaku maku'' are hung against walls on to give a festive appearance on formal occasions such as graduation ceremonies, but are also used on less formal occasions such as outdoor tea ceremonies and hanami is the Japanese traditional custom of enjoying the transient beauty of flowers; in this case almost always mean those of the or, less frequently, trees. From the end of March to early May, cherry trees bloom all over Japan, and around the s ... flower viewing picnics to mark off or decorate spaces. A type of fabric with a similar pattern in black and white is used for wakes. References External links * Culture of Japan {{Japan-culture-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Prunus Mume
''Prunus mume'', the Chinese plum or Japanese apricot, is a tree species in the family Rosaceae. Along with bamboo, the plant is intimately associated with art, literature, and everyday life in China, from where it was then introduced to Korea, Vietnam, and Japan. ''Prunus mume'' is also referred to by its flowers, as a plum blossom or flowering plum. Although referred to as a ''plum'' in English, is classified in the ''Armeniaca'' section of the genus ''Prunus'' making it an apricot. ''Mei'' flowers, or ''meihua'' (), which bloom in the late winter and early spring, notably during the spring festival (春節), symbolize endurance, as they are the first to bloom despite the cold; the flower is one of the Three Friends of Winter. In East Asian cuisine ( Chinese, Japanese, Korean, and Vietnamese cuisine), the fruit, known as ''meizi'' ( 梅子) in Chinese, is used in juices and sauces; as a flavoring for alcohol; and may be pickled or dried. It is also used in tradition ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
